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Anne Bayne booke [of recipes] circa 1700
Page 22
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(22) to make wafers to set with a desert or to to bring with wine Take 4 eggs break them into a white pottings leave out 2 of the whites beat them well with a little cream then put in a little Cinnamon finely grate then take your flower that is free from lumps and mix it pretty stif then spoon it to your [] with fine powder sugar [] then thin it with a little more cream and put in either a glasse of sack or Clarit it must be about the thinness of pancake batter then take your wafer tongs and butter them and pour on a spoonfull and so lay them upon a Chafindish of Charcoals turning them pretty often you may look to see wen they are enough, then take them off turning them round in your hand like a half pound paper small at one end. do not butter your tongs after the first time unless they stick too
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(22) to make wafers to set with a desert or to to bring with wine Take 4 eggs break them into a white pottings leave out 2 of the whites beat them well with a little cream then put in a little Cinnamon finely grate then take your flower that is free from lumps and mix it pretty stif then spoon it to your [] with fine powder sugar [] then thin it with a little more cream and put in either a glasse of sack or Clarit it must be about the thinness of pancake batter then take your wafer tongs and butter them and pour on a spoonfull and so lay them upon a Chafindish of Charcoals turning them pretty often you may look to see wen they are enough, then take them off turning them round in your hand like a half pound paper small at one end. do not butter your tongs after the first time unless they stick too
Szathmary Culinary Manuscripts and Cookbooks
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