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Anne Bayne booke [of recipes] circa 1700
Page 35
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(35) To make sugar of Roses Take fine rid roses & put them into a silver tankard & boile some water & power on them then drop in a few drops of viterall & let it stand till it be cold. then take a silver pottinger & put in your double refined sugar. put to thro a wier seive & wet it with water that comes from your roses. & let it boile very well then rub it with your spoon till it be very stif. then drop it of your spoon as you doe makrooms. it it be not a good colour you must drop in some of your drops of viterall into your pottinger when it boiles. To make Chocolet Almonds Take gum dragon & steep it in water. & put it thro a Cloath on a trensher & mix it with your Cakes of Chocolett. but you must warm your Chocolet before you mix it. then work it up with powder sugar [searct?]. & put in some powder of Cinamon & perfume it with [vermellays?] and then work them up as they will [mark?] with your tongs. & if you have any broken pufs you may beat & searce them. it will doe as well as sugar
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(35) To make sugar of Roses Take fine rid roses & put them into a silver tankard & boile some water & power on them then drop in a few drops of viterall & let it stand till it be cold. then take a silver pottinger & put in your double refined sugar. put to thro a wier seive & wet it with water that comes from your roses. & let it boile very well then rub it with your spoon till it be very stif. then drop it of your spoon as you doe makrooms. it it be not a good colour you must drop in some of your drops of viterall into your pottinger when it boiles. To make Chocolet Almonds Take gum dragon & steep it in water. & put it thro a Cloath on a trensher & mix it with your Cakes of Chocolett. but you must warm your Chocolet before you mix it. then work it up with powder sugar [searct?]. & put in some powder of Cinamon & perfume it with [vermellays?] and then work them up as they will [mark?] with your tongs. & if you have any broken pufs you may beat & searce them. it will doe as well as sugar
Szathmary Culinary Manuscripts and Cookbooks
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