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Anne Bayne booke [of recipes] circa 1700
Page 211a
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to make Mr Haggs fine wiggs take half a pound of fine flower 7 whites and yolkes 7 sonnfuls of yest 2 spoonfuls rose watter 3 Sponnfuls of white wine store itt well togather and sett itt befor the fire to rise then befor itt hath resin to [?] take a pound of flower a pound of butter [?] work them well togather to a past then mix both the past well togather then take a pound of Carraway Comfits and work in to your paste by little and little and lay a few Comfits on the topes of your caykes and take them ________
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to make Mr Haggs fine wiggs take half a pound of fine flower 7 whites and yolkes 7 sonnfuls of yest 2 spoonfuls rose watter 3 Sponnfuls of white wine store itt well togather and sett itt befor the fire to rise then befor itt hath resin to [?] take a pound of flower a pound of butter [?] work them well togather to a past then mix both the past well togather then take a pound of Carraway Comfits and work in to your paste by little and little and lay a few Comfits on the topes of your caykes and take them ________
Szathmary Culinary Manuscripts and Cookbooks
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