A Dutch Puding [pudding]
Item
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Title
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A Dutch Puding [pudding]
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Date
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1694/1795
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Description
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A recipe for a baked Dutch pudding, using short paste (a pastry made with shortening or fat), eggs, and butter.
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Transcript
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[left margin: 404] Take 12 yolks of egs beat them very well & straine them mix with them half a pound of swete buter well bet, Then make short paste & lay in your Tin & pore in your Eges & buter, & cover it over with a thin paist so bake it in a coule oven beat the egs & buter ex extreme well together sweten it to your taist
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Contributor
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Caylor, Karmen
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Grimm, Stephanie
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Le, Vincent
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
