DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 50

(50) To make Rasberry paist like cleare cakes Take what quantity of Rasps you please & breake them very well. then have as much of the Jelly of goosberries & mix them well in your pan. then give them a good heating & weigh them & to a pound of them take a pound of loafe sugar put thro a wier seive then heat your pulp very well & put in your sugar & stir it in. then take it of & put it in your pots or glasses. then set it into your stove to dry. & when the top is very dry turne them on your glasses & cut them as you doe your cleare cakes & dry them if you keepe your Juice of Rasps all the yeare you must heat it very well & then weigh it & to a pound of Jelly put a pound & a halfe of doublerefined sugar put thro your wier seive. & when it is very hot put in your sugar & stir it very well more then you doe for cleare cakes but doe not let it boile. you may keepe your Jelly of goosberries the same when it is done. & when it is hot put it into your pots for keeping. put a paper next it tied ouer the top & when you want may put some of it into your cleare cakes which you make of pippins but you must mix it with Jelly of pippins. then heat it before you put it into your sugar into your cleare cake.

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(50) To make Rasberry paist like cleare cakes Take what quantity of Rasps you please & breake them very well. then have as much of the Jelly of goosberries & mix them well in your pan. then give them a good heating & weigh them & to a pound of them take a pound of loafe sugar put thro a wier seive then heat your pulp very well & put in your sugar & stir it in. then take it of & put it in your pots or glasses. then set it into your stove to dry. & when the top is very dry turne them on your glasses & cut them as you doe your cleare cakes & dry them if you keepe your Juice of Rasps all the yeare you must heat it very well & then weigh it & to a pound of Jelly put a pound & a halfe of doublerefined sugar put thro your wier seive. & when it is very hot put in your sugar & stir it very well more then you doe for cleare cakes but doe not let it boile. you may keepe your Jelly of goosberries the same when it is done. & when it is hot put it into your pots for keeping. put a paper next it tied ouer the top & when you want may put some of it into your cleare cakes which you make of pippins but you must mix it with Jelly of pippins. then heat it before you put it into your sugar into your cleare cake.