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English cookbook, 1700
Page 109
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Gingerbread Nuts 1/4 lb of Butter melted in 1/4 lb of Treacle 1 lb of flour 1/4 lb Brown Sugar 1/2 oz Ginger powdered & the rind of 2 Lemons grated let them all be well mixed Cut out & bake in a quick oven Kitchen Pepper Mrs. J. R 1 oz of Pounded ginger. 1/4 oz Cinnamon. 1/2 oz of Black Pepper. 1/2 oz Jamaica Do. 1/4 oz of Nutmegs. 10 Cloves & 6 oz of Salt all finely powdered & mixed together to be kept in a wide mouth bottle well Corked. Burnt Rice A teacup full of Rice well washed then boil it in milk till soft & add [a?] oz of Butter the yolks of 3 eggs a 1/4 lb of Sugar nutmeg & lemon to your taste then beat the 3 whites to a froth & before you mix it up give it a stir & lay it on your dish sift sugar over it & Salamander it. Black Butter Miss [illegible] 3 lbs of fruit veg Currants Cherries or Raspberries to 1 lb of Common Sugar boil it till it is quite thick & allowed to waste half it is a very good sweet meat & keeps well. A Pudding Take a pint of milk put it on a stove with with a little Lemon Peel Cinnamon & Sugar to your taste let it boil then take it off & strain it & let it stand till Cold then take 3 Tablespoonfuls of flour add the milk to it let it boil till it is as thick as good paste let it cool then add 4 eggs beat it all well together have your mould ready well buttered stuck with Raisins or dried Cherries pour your pudding in it & let it boil an hour & an half.
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Gingerbread Nuts 1/4 lb of Butter melted in 1/4 lb of Treacle 1 lb of flour 1/4 lb Brown Sugar 1/2 oz Ginger powdered & the rind of 2 Lemons grated let them all be well mixed Cut out & bake in a quick oven Kitchen Pepper Mrs. J. R 1 oz of Pounded ginger. 1/4 oz Cinnamon. 1/2 oz of Black Pepper. 1/2 oz Jamaica Do. 1/4 oz of Nutmegs. 10 Cloves & 6 oz of Salt all finely powdered & mixed together to be kept in a wide mouth bottle well Corked. Burnt Rice A teacup full of Rice well washed then boil it in milk till soft & add [a?] oz of Butter the yolks of 3 eggs a 1/4 lb of Sugar nutmeg & lemon to your taste then beat the 3 whites to a froth & before you mix it up give it a stir & lay it on your dish sift sugar over it & Salamander it. Black Butter Miss [illegible] 3 lbs of fruit veg Currants Cherries or Raspberries to 1 lb of Common Sugar boil it till it is quite thick & allowed to waste half it is a very good sweet meat & keeps well. A Pudding Take a pint of milk put it on a stove with with a little Lemon Peel Cinnamon & Sugar to your taste let it boil then take it off & strain it & let it stand till Cold then take 3 Tablespoonfuls of flour add the milk to it let it boil till it is as thick as good paste let it cool then add 4 eggs beat it all well together have your mould ready well buttered stuck with Raisins or dried Cherries pour your pudding in it & let it boil an hour & an half.
Szathmary Culinary Manuscripts and Cookbooks
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