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English cookbook, 1700
Page 6a
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Dish of Rice 6 Wash the rice clean & boyl it in Cream 'till it begins to be thick, then put it out into a dish & put to it the yolks of six Eggs beaten Cinnamon, sliced dates, Currans, rose-water & salt,or sugar & mix it altogether, & bake it in Puff Paste or short paste, Ice it & serve it in Cook Jones Oatmeal Pudding Steep your oatmeal in Milk all night, then pour off the Milk & put to it some grated Nutmeg, beaten mace, some Cream, 4 yolks & two whites of Egg [Share?] of Currans and a little salt, mix all well & put it in a bag and boyl it in Beef Broth four hours, dish it with melted Butter & Sugar Cook Jones Orange Cakes Take Seville Oranges & cutt them in four quarters, & take out all the insides, boyl the rinds 'till they are tender, then scrape off a little of the whites of the rind & dry them in a Cloth, & Beat them in a Marble [Mortar] to paste, then pick out the strings & seeds, put the meat & juice into the paste & Beat them well, together a little while, if you like they should taste of the Peel, you may grate the rinds of two or three Oranges into it Take the weight of it all in Sugar, which boyl to a Candy weight, put in your pulps stirring it well, put it clear cakes or glasses, or you may drop it on plates & dry them in a Stove Cook Jones
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Dish of Rice 6 Wash the rice clean & boyl it in Cream 'till it begins to be thick, then put it out into a dish & put to it the yolks of six Eggs beaten Cinnamon, sliced dates, Currans, rose-water & salt,or sugar & mix it altogether, & bake it in Puff Paste or short paste, Ice it & serve it in Cook Jones Oatmeal Pudding Steep your oatmeal in Milk all night, then pour off the Milk & put to it some grated Nutmeg, beaten mace, some Cream, 4 yolks & two whites of Egg [Share?] of Currans and a little salt, mix all well & put it in a bag and boyl it in Beef Broth four hours, dish it with melted Butter & Sugar Cook Jones Orange Cakes Take Seville Oranges & cutt them in four quarters, & take out all the insides, boyl the rinds 'till they are tender, then scrape off a little of the whites of the rind & dry them in a Cloth, & Beat them in a Marble [Mortar] to paste, then pick out the strings & seeds, put the meat & juice into the paste & Beat them well, together a little while, if you like they should taste of the Peel, you may grate the rinds of two or three Oranges into it Take the weight of it all in Sugar, which boyl to a Candy weight, put in your pulps stirring it well, put it clear cakes or glasses, or you may drop it on plates & dry them in a Stove Cook Jones
Szathmary Culinary Manuscripts and Cookbooks
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