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Anne Bayne booke [of recipes] circa 1700
Page 220
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(220) Mrs Ascoughs A recat fine tansiy Take 3 giles of Cream a quiter of a pound of napels. buskits rubed and dryed by the fire boyle theas togather the thikness of a Custurd then have readdy 12 yolkes of eggs and 8 whites beet very well and run through a hare sive mix theas togather with your juce sugar and nuttmige to your bast butter your dish very thick soe bake it another fine tansey from Mrs Gr.--n Take 12 eggs yolkes & whites well beat a pint of Cream half a Lofe grated a nuttmige sweeten off to your tast then putt in your tanesy & greet to Couler itt soe let itt over the fire lett it thicken like a custard butter your dish very well Soe Bake itt.________
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(220) Mrs Ascoughs A recat fine tansiy Take 3 giles of Cream a quiter of a pound of napels. buskits rubed and dryed by the fire boyle theas togather the thikness of a Custurd then have readdy 12 yolkes of eggs and 8 whites beet very well and run through a hare sive mix theas togather with your juce sugar and nuttmige to your bast butter your dish very thick soe bake it another fine tansey from Mrs Gr.--n Take 12 eggs yolkes & whites well beat a pint of Cream half a Lofe grated a nuttmige sweeten off to your tast then putt in your tanesy & greet to Couler itt soe let itt over the fire lett it thicken like a custard butter your dish very well Soe Bake itt.________
Szathmary Culinary Manuscripts and Cookbooks
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