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Anne Bayne booke [of recipes] circa 1700
Page 4
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(4) How to make sugar pellits or Snales Take your Clarified sugar & boile it as high as you can then take your knife & dip in water. then dip it in the sugar & try if it will rowle up. then wash a large stone very clene it must be a flag stone. & then rub it with eating oyle. then power your sugar on it boiling hot. & when it is so cold as it will rowle up then take it & have a large Iron hook very cleane & hang it on it. have ready some white starch [bolt?] & searct & with that rub your hands. so draw it over the hooke, over & over againe untill it be very white then draw it out about the thicknesse of your finger & with your sheares cut them into short peises about a nail long. so rowle them up in fine searced starch you must doe them while they are hot or els they will not doe at all but breake in peices.
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(4) How to make sugar pellits or Snales Take your Clarified sugar & boile it as high as you can then take your knife & dip in water. then dip it in the sugar & try if it will rowle up. then wash a large stone very clene it must be a flag stone. & then rub it with eating oyle. then power your sugar on it boiling hot. & when it is so cold as it will rowle up then take it & have a large Iron hook very cleane & hang it on it. have ready some white starch [bolt?] & searct & with that rub your hands. so draw it over the hooke, over & over againe untill it be very white then draw it out about the thicknesse of your finger & with your sheares cut them into short peises about a nail long. so rowle them up in fine searced starch you must doe them while they are hot or els they will not doe at all but breake in peices.
Szathmary Culinary Manuscripts and Cookbooks
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