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Penelope Pemberton cookbook, Dec. 19, 1716
Page 61
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Beefe balls & mutton balls make ym as yu do ye vele & so make muton if greene erbs are not to be had tast all sorts of balls with drid time & margerom pouderd & sifted & outher sasoning as yu do veale srimpe balls Take good fresh shrimps not to salte pick out of ye shells beat ym in a boole with a wooden stamper tell ye are like pap yn take ye wait & halfe of ym in sweet beefe sewet sred ye srimps sewet parsly time a litle sweet margerom anchove as yn doe vele balls let yr erbs be pick washt & well dride first: sred all very smale together: put nather salt nor water to ym sason ym with yalowe rine of lemon greated nuttmeg powderd mase peper & a litle clove a yn doe vele balls mix with ym a litle white bred greated: breake in eggs & worke in to make ym a right thickness for rolein yn have rady in yr frieing pan a prity dale of butter hot lay ym not too thick in yr pan if yestick lose ym with a knife ye are apt to break if not very carefoll shake ym as ye frie ym, cut one to knowe when ye are anoufe: ye will be hard if to much fried
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Beefe balls & mutton balls make ym as yu do ye vele & so make muton if greene erbs are not to be had tast all sorts of balls with drid time & margerom pouderd & sifted & outher sasoning as yu do veale srimpe balls Take good fresh shrimps not to salte pick out of ye shells beat ym in a boole with a wooden stamper tell ye are like pap yn take ye wait & halfe of ym in sweet beefe sewet sred ye srimps sewet parsly time a litle sweet margerom anchove as yn doe vele balls let yr erbs be pick washt & well dride first: sred all very smale together: put nather salt nor water to ym sason ym with yalowe rine of lemon greated nuttmeg powderd mase peper & a litle clove a yn doe vele balls mix with ym a litle white bred greated: breake in eggs & worke in to make ym a right thickness for rolein yn have rady in yr frieing pan a prity dale of butter hot lay ym not too thick in yr pan if yestick lose ym with a knife ye are apt to break if not very carefoll shake ym as ye frie ym, cut one to knowe when ye are anoufe: ye will be hard if to much fried
Szathmary Culinary Manuscripts and Cookbooks
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