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Penelope Pemberton cookbook, Dec. 19, 1716
Page 170
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Safron caks Take a pound & quarter of fine flower halfe a pound of serst suger nutmeg grated yallowe rine of Lemon grated 6 ounses of buter mix ye flower a litle nutmeg suger & Lemon together yn rub ye butter well into ym: yn 2 penyworth of safron tide in a small bit of muslin layd to steep in a spoonefoll of rose water yn squese it & dip it agane so do tel yu have got all ye coller out yn take an outher spoonefoll & dip it tel yu have got all ye coller out yu can yn beat 3 whits of eggs & 2 yolks yn put ye safron to ym & mix ym yn mold it into a smoth peast role it out & cut ym with glasses Lay ym one buterd papers: beat ye white of an egge to broth & do ym all over with a fether yn dust one suger as ye goe into ye oven To Make a 2 pound cake Take 2 pound of fine flowe 2 pound of buter 2 pound of Lofe suger serst 2 pound of corons well cland washt & dride & set by ye fier to plump: 16 eggs Lave out halfe ye whits take out all ye strins beaten ye yallowe rine of a Lemon grated & a nutmeg & halfe grated about 6 or 8 spoone folls of sack: first mix yr eggs suger & butter sack nutmeg & Lemon with yr hand tell ye buter hath drank up ye eggs yn put in ye flower by degres yn ye corons: yn stroke
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Safron caks Take a pound & quarter of fine flower halfe a pound of serst suger nutmeg grated yallowe rine of Lemon grated 6 ounses of buter mix ye flower a litle nutmeg suger & Lemon together yn rub ye butter well into ym: yn 2 penyworth of safron tide in a small bit of muslin layd to steep in a spoonefoll of rose water yn squese it & dip it agane so do tel yu have got all ye coller out yn take an outher spoonefoll & dip it tel yu have got all ye coller out yu can yn beat 3 whits of eggs & 2 yolks yn put ye safron to ym & mix ym yn mold it into a smoth peast role it out & cut ym with glasses Lay ym one buterd papers: beat ye white of an egge to broth & do ym all over with a fether yn dust one suger as ye goe into ye oven To Make a 2 pound cake Take 2 pound of fine flowe 2 pound of buter 2 pound of Lofe suger serst 2 pound of corons well cland washt & dride & set by ye fier to plump: 16 eggs Lave out halfe ye whits take out all ye strins beaten ye yallowe rine of a Lemon grated & a nutmeg & halfe grated about 6 or 8 spoone folls of sack: first mix yr eggs suger & butter sack nutmeg & Lemon with yr hand tell ye buter hath drank up ye eggs yn put in ye flower by degres yn ye corons: yn stroke
Szathmary Culinary Manuscripts and Cookbooks
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