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Anne Bayne booke [of recipes] circa 1700
Page 185
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(185) To make aprecock Cream Take your aprecocks & pare them & put them into your pan with a little water. & cover them with a paper & when they are very soft. put them thro your pulping seive. & put to it a little double refined sugar & some Cream. keepe it on the fire stiring it. till it be ready to boile & put it into your dish or basin To make a rise florentine Take halfe a pound of Rise & boile it in milk with a blade of mace. a little Cinamon 2 or 3 cloves & sweeten it with sugar to your taist then put in a gill of sack a little rose water a pound of Currans 14 Eggs leave out halfe of the whites. halfe a pound of melted butter lay it in fine paist in a dish & so bake it.
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(185) To make aprecock Cream Take your aprecocks & pare them & put them into your pan with a little water. & cover them with a paper & when they are very soft. put them thro your pulping seive. & put to it a little double refined sugar & some Cream. keepe it on the fire stiring it. till it be ready to boile & put it into your dish or basin To make a rise florentine Take halfe a pound of Rise & boile it in milk with a blade of mace. a little Cinamon 2 or 3 cloves & sweeten it with sugar to your taist then put in a gill of sack a little rose water a pound of Currans 14 Eggs leave out halfe of the whites. halfe a pound of melted butter lay it in fine paist in a dish & so bake it.
Szathmary Culinary Manuscripts and Cookbooks
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