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English cookbook, 1700
Page 57a
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Gingerbread 57 Take a pound of flour, half a pound of powder Sugar half an ounce of Ginger beat very fine, one Nutmeg grated, mix ye Sugar & Spice in ye flour, melt half a pound of butter very thick, pour into it half a pint of treacle, with two Spoonfuls of Brandy pour it into ye flour & mix ye ingredients well together with a Knife, after it has cool'd a little make them into small cakes, with some Candied Orange, & bake them in a slow Oven. An Excellent Pease Soup Take a large Leg of Veal, & put it into as much water as will cover it, let it boil & scum it clean, then put in three pints of split Pease, some black pepper, Turneps, Carrots, cellary, Onion, Parsley & a bunch of sweet herbs, boil it 'till all ye goodness is out of ye meat, & let the Pot hang on a gentle fire all Night, in ye Morning strain it thro' a Sieve & put to it ye Gravy drawn from three or four pound of Beef, then add some bacon fry'd in burnt butter, cut the bacon in bits & put in with the butter, boil it up & scum it as long as any rises, cut cellary in bits of an inch long, boil it tender & some Spinage, put it to your Soup, salt it to your taste, & if not thick enough put in some butter work'd in flour, serve it up with diced bread fry'd. Mrs Harington
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Gingerbread 57 Take a pound of flour, half a pound of powder Sugar half an ounce of Ginger beat very fine, one Nutmeg grated, mix ye Sugar & Spice in ye flour, melt half a pound of butter very thick, pour into it half a pint of treacle, with two Spoonfuls of Brandy pour it into ye flour & mix ye ingredients well together with a Knife, after it has cool'd a little make them into small cakes, with some Candied Orange, & bake them in a slow Oven. An Excellent Pease Soup Take a large Leg of Veal, & put it into as much water as will cover it, let it boil & scum it clean, then put in three pints of split Pease, some black pepper, Turneps, Carrots, cellary, Onion, Parsley & a bunch of sweet herbs, boil it 'till all ye goodness is out of ye meat, & let the Pot hang on a gentle fire all Night, in ye Morning strain it thro' a Sieve & put to it ye Gravy drawn from three or four pound of Beef, then add some bacon fry'd in burnt butter, cut the bacon in bits & put in with the butter, boil it up & scum it as long as any rises, cut cellary in bits of an inch long, boil it tender & some Spinage, put it to your Soup, salt it to your taste, & if not thick enough put in some butter work'd in flour, serve it up with diced bread fry'd. Mrs Harington
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