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 131

(131)
To make a fine froth of quinch or apples or
Goosberry pulp called Cream but hath none in it.
Take the pulp of any one of these. & have ready
frothd a good many Egg whites in a large basin
or bowle well bett with a wiskett. then put your pulp
in a cleane pot. & put to it 6 spoonfulls of froth
of your Eggs. & beat it up with a spoon till it be well
mixt. & looke as much more & be as white as snow
but before you beat it so well sweeten it with
double refined sugar to your taist so serve it up
your quinch or apples or goosberries must be Codled
& pulpt thro a pulpin seive. if you would have
some of it rid. you may put some of this white to
some Rasp Jam & beat it together but it must not
be to your quinch.
To make grape Cream
Take a pint of ripe grapes. pick them from the stalks
take all the Juice of them. boile a pint of Cream
& put into it a little sugar. & put into it the Juice
of grapes the yolks of 2 Eggs & heat it very
well on the fire.

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(131) To make a fine froth of quinch or apples or Goosberry pulp called Cream but hath none in it. Take the pulp of any one of these. & have ready frothd a good many Egg whites in a large basin or bowle well bett with a wiskett. then put your pulp in a cleane pot. & put to it 6 spoonfulls of froth of your Eggs. & beat it up with a spoon till it be well mixt. & looke as much more & be as white as snow but before you beat it so well sweeten it with double refined sugar to your taist so serve it up your quinch or apples or goosberries must be Codled & pulpt thro a pulpin seive. if you would have some of it rid. you may put some of this white to some Rasp Jam & beat it together but it must not be to your quinch. To make grape Cream Take a pint of ripe grapes. pick them from the stalks take all the Juice of them. boile a pint of Cream & put into it a little sugar. & put into it the Juice of grapes the yolks of 2 Eggs & heat it very well on the fire.