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Penelope Pemberton cookbook, Dec. 19, 1716
Page 218
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To make Jam Balls take 1 pound of flower and rub in 6 ounces of butter a Little nuttmug and a Lemon rine Grated and beatt 2 Eggs with a Lettell rous watter and ye mix 3 quartre of a pound of Common lofe Sugar Sifted into your flower and Knead ym. up into pastt with ye. Eggs and rose watter & So roale ym. up in Suger & tye ym. in what shape you please and Beike ym. on buttred tins --- To make Lemmon Brandy Take 16 Lemmons Peel the royn thin that nothing but the outward rind appear then poure to the rind two quarts of brandy then take one pint and a half of water one pound of Duble refind Suger boil & Skim them Clean then put to it half a pint of milk and when boyld pour them hot on the brandy and rinds keep all Close Coverd for three days Stirring them once a day then filter it thorough a funnell into yr. bottles with Brown paper over the funnell --
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To make Jam Balls take 1 pound of flower and rub in 6 ounces of butter a Little nuttmug and a Lemon rine Grated and beatt 2 Eggs with a Lettell rous watter and ye mix 3 quartre of a pound of Common lofe Sugar Sifted into your flower and Knead ym. up into pastt with ye. Eggs and rose watter & So roale ym. up in Suger & tye ym. in what shape you please and Beike ym. on buttred tins --- To make Lemmon Brandy Take 16 Lemmons Peel the royn thin that nothing but the outward rind appear then poure to the rind two quarts of brandy then take one pint and a half of water one pound of Duble refind Suger boil & Skim them Clean then put to it half a pint of milk and when boyld pour them hot on the brandy and rinds keep all Close Coverd for three days Stirring them once a day then filter it thorough a funnell into yr. bottles with Brown paper over the funnell --
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