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Anne Bayne booke [of recipes] circa 1700
Page 206a
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Mr Morice To Make a Flan Cake Breake nine Eggs, Take outt 5 of the whites & all the strings, then putt to them a little salt & beat them till they look white, a gill of new yeast half a pint of sack; a pound three quarters of butter melt the butter in [blank space] of Cream over a slow fire & when itt is melted bake itt off the fire & let itt cool, & then pouer itt into the Eggs. with the East & Sack putt in a spoonfull of Brandy this is [all the ?] then take three pound of flower made very dry one ounce of mace half an ounce of nuttmige Beat very fine six ounce of single Lofe Sugar Beat fine half a pound of Allmond Blanched & Sliced, a pound of [?] Leamon & Cittron, mix all thease dry thing amongst the flower & then putt your wett amongst it & stire it well together & Beat itt with your [?] half an hour then have four pound of [? very clean & dry [?] the into your past when the oven is ready too hours oil {?]
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Mr Morice To Make a Flan Cake Breake nine Eggs, Take outt 5 of the whites & all the strings, then putt to them a little salt & beat them till they look white, a gill of new yeast half a pint of sack; a pound three quarters of butter melt the butter in [blank space] of Cream over a slow fire & when itt is melted bake itt off the fire & let itt cool, & then pouer itt into the Eggs. with the East & Sack putt in a spoonfull of Brandy this is [all the ?] then take three pound of flower made very dry one ounce of mace half an ounce of nuttmige Beat very fine six ounce of single Lofe Sugar Beat fine half a pound of Allmond Blanched & Sliced, a pound of [?] Leamon & Cittron, mix all thease dry thing amongst the flower & then putt your wett amongst it & stire it well together & Beat itt with your [?] half an hour then have four pound of [? very clean & dry [?] the into your past when the oven is ready too hours oil {?]
Szathmary Culinary Manuscripts and Cookbooks
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