DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

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Page 17

groates: of Cloves the weight of two pence: the gumme of Firretree and the weight of 4 pence: of Musk & Amber the weight of 5 graines, of Willowcooles half an ounce: the weight of 4 pence of orchis powder & as much of the powder of Orenges and Leammans: Put all these to your beaten Roses, & a litle oyle of Lignu-Rhodi: Make all of these into Past with a litle Dammask-Rose-water, & so make them up into litle cakes & dry them.
To make Isinglas.

First boile the Isinglas after it hath laid in water a night. If you will boile a whole half pound: boile it in some 3 pints of water, while it bee dissolved, then straine it, let it stand till it bee cold, & blanch the Allmonds, & beate them small with a litle milk: then put all together: & let it boile a good while, then straine it againe, & put it into some platters.

For the quantities, let it bee according to this proportion.
To half a pound of Isinglas, take a pound

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groates: of Cloves the weight of two pence: the gumme of Firretree and the weight of 4 pence: of Musk & Amber the weight of 5 graines, of Willowcooles half an ounce: the weight of 4 pence of orchis powder & as much of the powder of Orenges and Leammans: Put all these to your beaten Roses, & a litle oyle of Lignu-Rhodi: Make all of these into Past with a litle Dammask-Rose-water, & so make them up into litle cakes & dry them. To make Isinglas. First boile the Isinglas after it hath laid in water a night. If you will boile a whole half pound: boile it in some 3 pints of water, while it bee dissolved, then straine it, let it stand till it bee cold, & blanch the Allmonds, & beate them small with a litle milk: then put all together: & let it boile a good while, then straine it againe, & put it into some platters. For the quantities, let it bee according to this proportion. To half a pound of Isinglas, take a pound