DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700s

Transcribe
Translate

Page 31

A receipt to make French Bisquet
Take a pair of Scales, put in one, three Eggs, in the other, as much Dried Flower, & take out ye Flower, & put as much powder Sugar, first Beat ye whites of ye Eggs, up well, with a wisk, till they are of a fine Froth, then put in half an oz, of Candid Lemon Peel, Cut thin, & fine them by Degrees, put in ye Flower, & Sugar, then ye yolks, with a spoon, temper it well together, then Shape your Bisquets, on white paper, & ice them with Loaf Sugar pounded. Bake them in a moderate oven, not too hot, & when Baked, take a fine knife, Cut them of from ye paper, & Lay them in Boxes for Use,
To make Marmalett of Quinces
Take fair Quinces clean from spotts, Sett them on a kittle of water & make it boil then put in your Quinces & 3 Pippins pared & the cores cut out make them boil apace untill they are verry tender then take them up & peal them & Cut the pulp from the Core of the Quince beat the apple & Quince together untill tis fine then weigh it & to 1 of Quinces add 1 Sugar /2 pint water & break the sugar into

Saving...

A receipt to make French Bisquet Take a pair of Scales, put in one, three Eggs, in the other, as much Dried Flower, & take out ye Flower, & put as much powder Sugar, first Beat ye whites of ye Eggs, up well, with a wisk, till they are of a fine Froth, then put in half an oz, of Candid Lemon Peel, Cut thin, & fine them by Degrees, put in ye Flower, & Sugar, then ye yolks, with a spoon, temper it well together, then Shape your Bisquets, on white paper, & ice them with Loaf Sugar pounded. Bake them in a moderate oven, not too hot, & when Baked, take a fine knife, Cut them of from ye paper, & Lay them in Boxes for Use, To make Marmalett of Quinces Take fair Quinces clean from spotts, Sett them on a kittle of water & make it boil then put in your Quinces & 3 Pippins pared & the cores cut out make them boil apace untill they are verry tender then take them up & peal them & Cut the pulp from the Core of the Quince beat the apple & Quince together untill tis fine then weigh it & to 1 of Quinces add 1 Sugar /2 pint water & break the sugar into