Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of L. Cromwell [manuscript].

Digital Image File Name: 
Source Call Number: 
Source Title: 
Cookbook of L. Cromwell [manuscript].
Image Details: 
facing page (191) is inverted and reversed.
Source Creator: 
Cromwell, L., 17th cent.
Source Created or Published: 
17th century
Physical Description: 
page 8
Digital Image Type: 
FSL collection
Hamnet Catalog Link:
8 soe much manchet as will make it pritty thicke then set it on the fire & Let it scald tell the bread be uery soft then with a n spoone breake it into little bits then put into it 2 whites of egges & one yolke well beaten, & a good handfull of almonds finely beaten then season it with nuttmeg & rose water. 15 A plaine pudding Take as much milke as will make your pudding put in 2 egges a little pepper & salt then mingle it with floure as thicke as butter soe put it in a bag & boile it & when it is boiled cut it in the middle & put butter & suger on the top. 16 To make a good pudding Take a quart of creame & boile it well d then cut a 2 penny loafe uery thin l poure the creame to it & couer it close a little while then put in the yolkes of 10 egges well beaten & suger then put mace & nuttmeg in steepe in rosewater water & straine the rosewater in to the pudding & stir it well together soe boile it. 17 White puddings. Take some grets picke them very clean & boile them in milke tell they be tender then let them stand all night in the
Transcriptions made by Shakespeare’s World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.