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English recipe and housebook, 1689-1732
Page 15
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To make a plane cake dry half a peck of flouer then set one a pound a half of butter as much suger bet it tell it comes thecker then crem then take 12 eggs only half the wits left out bet them and take a quart of milke som rose water a glas of sake 3 pound of corawey comfits som cloves and mase then work it all to gever to a finer past then put it in to hope and bake it 2 ourse then take some loue suer and the wite of 6 egs bet up them with a feddar lay one your ising set it in the oven agane when it rise take it out To make scoulep wine take a peck of peck couleps and brus them in a ston morter with a pound of sugger then boyle 13 quarts of watter with 6 pound of sugger clarified with with of eggas then put it boyling hot to the couslaps in a earthen pot coverred close for a day then pot in a pint of brandy and a pint of yest but stran them be for you put in your brandy and yest and the wits of 4 egs let it work tou days then take of the yest and ton [yp?] your wine be suer that your wessell be full and stopt close and in 2 months bottelle it {COWSLIP WINE!} To make claret wine brus 2 pecks of elderberis then bowl 20 quarts of watter and brus an a stone of maligo rassones then put your water boying hot to them and let them stand a week stor them evrry daye ech of then then stran your rasans and boyl half a peck of flour in som of the licker then stran them and put them all to gather and boyle it and skim it clear when it is [illegible] could put in your yest the with of 4 egs let it work
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To make a plane cake dry half a peck of flouer then set one a pound a half of butter as much suger bet it tell it comes thecker then crem then take 12 eggs only half the wits left out bet them and take a quart of milke som rose water a glas of sake 3 pound of corawey comfits som cloves and mase then work it all to gever to a finer past then put it in to hope and bake it 2 ourse then take some loue suer and the wite of 6 egs bet up them with a feddar lay one your ising set it in the oven agane when it rise take it out To make scoulep wine take a peck of peck couleps and brus them in a ston morter with a pound of sugger then boyle 13 quarts of watter with 6 pound of sugger clarified with with of eggas then put it boyling hot to the couslaps in a earthen pot coverred close for a day then pot in a pint of brandy and a pint of yest but stran them be for you put in your brandy and yest and the wits of 4 egs let it work tou days then take of the yest and ton [yp?] your wine be suer that your wessell be full and stopt close and in 2 months bottelle it {COWSLIP WINE!} To make claret wine brus 2 pecks of elderberis then bowl 20 quarts of watter and brus an a stone of maligo rassones then put your water boying hot to them and let them stand a week stor them evrry daye ech of then then stran your rasans and boyl half a peck of flour in som of the licker then stran them and put them all to gather and boyle it and skim it clear when it is [illegible] could put in your yest the with of 4 egs let it work
Szathmary Culinary Manuscripts and Cookbooks
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