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Anne Bayne booke [of recipes] circa 1700
Page 114
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(114) To make a finer sort of [sfrutters?] then the other Take a pint of Creame thicken it to your likeing but not too thick. then put in a little mace & Cinamon & nutmeg all finely bett. then take 6 Eggs. leave out 3 of the whites. beat them well with a little sack & sweeten it to your taist. then put in better then 2 spoonfulls of ale yest. then have ready halfe a pound of Currans well washt & dried before the fire. but doe not put them in till you be going to fry them. after you have put in your yest let it stand before the fire to rise. then cut your apples if you please in halfe moones or rounds or what you like then put in your Currans & mix altogether then dip your apples in your blatter & have some Clarified sewitt boiling on the fire. & put them in not too many at a time. if you please may cut some apples small into some of them. & drop them into your pan & so fry them.
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(114) To make a finer sort of [sfrutters?] then the other Take a pint of Creame thicken it to your likeing but not too thick. then put in a little mace & Cinamon & nutmeg all finely bett. then take 6 Eggs. leave out 3 of the whites. beat them well with a little sack & sweeten it to your taist. then put in better then 2 spoonfulls of ale yest. then have ready halfe a pound of Currans well washt & dried before the fire. but doe not put them in till you be going to fry them. after you have put in your yest let it stand before the fire to rise. then cut your apples if you please in halfe moones or rounds or what you like then put in your Currans & mix altogether then dip your apples in your blatter & have some Clarified sewitt boiling on the fire. & put them in not too many at a time. if you please may cut some apples small into some of them. & drop them into your pan & so fry them.
Szathmary Culinary Manuscripts and Cookbooks
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