Wellcome Collection: English Recipe Book, 18th century (MS6956)

a quick pudding

take the yolks of six eggs and a glass wine glas of sak bete your eggs and lay a fine puf past in your dish and melt half a pound of butter fine and when your eggs and wine is in your dish [aid?]poure in your butter and bake it half an oure

to drese eggs in moonshine

take your dish and set over a gentell fire over your stove and put in some fresh sweete butter and breke in your eggs and some good creme over them and a Littell salt and cover them with a hot [pile?] till they rise fine and send them in

to dres beef allamode

take a pice of buttock beef and salt it rub it over lite with your hand then take bacon and sut it in pieces as big as your littell finger put it in vinegar pan in some spic a Littell lemon pile and [paper and??] a bay life or to then let it lay all night then lard your beef through with it

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[Bookplate] Mary Grey Bonham Carter

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