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American cookbook, 1759
Page 9
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To make Roseberry Cakes. Take Roseberries, & put them into a silver Bason, & sett them upon Embers, & as they heate, there will come a thinne juice from them: poure that still from them into another silver Bason, and when you have some quantity, provide yoe Sugar accordingly: to a pint of juice, a pound Sugar double refined, finely beaten, & searced: & put into a silver dish with half a pint of water, stirre the water, & the Sugar well together: then sett them on the fire, & let them boile to the height of Manus Christi: then take it from the fire, & stirring yoe juice of Roseberries into it & when they bee throughly mingled, & somewhat cold, put it into yoe glasses, & set them into yoe Stove, & in short time they will grow to bee thick candied on ye topp: then you must turne them forth upon glass plates, & so keepe them in yoe Stove untill they bee throughly dry
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To make Roseberry Cakes. Take Roseberries, & put them into a silver Bason, & sett them upon Embers, & as they heate, there will come a thinne juice from them: poure that still from them into another silver Bason, and when you have some quantity, provide yoe Sugar accordingly: to a pint of juice, a pound Sugar double refined, finely beaten, & searced: & put into a silver dish with half a pint of water, stirre the water, & the Sugar well together: then sett them on the fire, & let them boile to the height of Manus Christi: then take it from the fire, & stirring yoe juice of Roseberries into it & when they bee throughly mingled, & somewhat cold, put it into yoe glasses, & set them into yoe Stove, & in short time they will grow to bee thick candied on ye topp: then you must turne them forth upon glass plates, & so keepe them in yoe Stove untill they bee throughly dry
Szathmary Culinary Manuscripts and Cookbooks
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