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Anne Bayne booke [of recipes] circa 1700
Page 15
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(14) To make Sugar drops & drops like marbles Take the whites of Eggs frotht up - then put to it double refined sugar [?] & [?] to make it of a right stifnesse. you must rub it white with the back of a spoone all one way in your pottinger & take what you will out to make of other Colours. that whish you would have rid take a pennyworth of soulthin ele & beat it in a morter with a little Creame of Tartar then put it in a muzlin rag & steepe it in brandy then squeaze out all the colour. then put in a few drops of the spirit of wormwood. & stir it well together & you may make your yellow with Saffron steept in brandy & your Chorolett with some Chorolett foraged in. you may drop some papers of sundry Colour & for those that you would have large take a tea spoonfull & drop on to your papers. & marble them with other colours as you fancy.
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(14) To make Sugar drops & drops like marbles Take the whites of Eggs frotht up - then put to it double refined sugar [?] & [?] to make it of a right stifnesse. you must rub it white with the back of a spoone all one way in your pottinger & take what you will out to make of other Colours. that whish you would have rid take a pennyworth of soulthin ele & beat it in a morter with a little Creame of Tartar then put it in a muzlin rag & steepe it in brandy then squeaze out all the colour. then put in a few drops of the spirit of wormwood. & stir it well together & you may make your yellow with Saffron steept in brandy & your Chorolett with some Chorolett foraged in. you may drop some papers of sundry Colour & for those that you would have large take a tea spoonfull & drop on to your papers. & marble them with other colours as you fancy.
Szathmary Culinary Manuscripts and Cookbooks
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