DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 76

76  Waffers an other way.
Mix to gether very near as much suger as flower set a little watter on ye fire put in a little bit of butter wn it boyls up mix it with ye suger & flower to a light batter yn greate in ye rine - of a good lemon to a quart of ye batter put in 2 eggs leving onto one white so bake ym
To fry Clary
Take a handfull of large clary scald it & take out all ye vains chop ye leves yn take 6 eggs beat ym well & put in ye Clary wt some nutmeg leve some of ye leavs whole dip ym in ye eggs & fry ym wn all is fryed put ye small in ye midle of ye dish & ye leavs round ye sits garnish with oring & suger
To Stew a Turkey.
Take a turkey bone it yn make forsed meat of a pollet or veal put it in ye belly & sow it up yn put it in to a pipkin with as much strong broth as will cover it some for meat balls some hartichocks bottoms some mace & shalot cover it close & stew it till it be tender yn take it out put it upon ye dish with lipits lay ye balls about it & ye dish & allso ye hartichocks bottoms with 2 or 3 slices of lemon you may put in 3 or 4 slices of bakon.

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76 Waffers an other way. Mix to gether very near as much suger as flower set a little watter on ye fire put in a little bit of butter wn it boyls up mix it with ye suger & flower to a light batter yn greate in ye rine - of a good lemon to a quart of ye batter put in 2 eggs leving onto one white so bake ym To fry Clary Take a handfull of large clary scald it & take out all ye vains chop ye leves yn take 6 eggs beat ym well & put in ye Clary wt some nutmeg leve some of ye leavs whole dip ym in ye eggs & fry ym wn all is fryed put ye small in ye midle of ye dish & ye leavs round ye sits garnish with oring & suger To Stew a Turkey. Take a turkey bone it yn make forsed meat of a pollet or veal put it in ye belly & sow it up yn put it in to a pipkin with as much strong broth as will cover it some for meat balls some hartichocks bottoms some mace & shalot cover it close & stew it till it be tender yn take it out put it upon ye dish with lipits lay ye balls about it & ye dish & allso ye hartichocks bottoms with 2 or 3 slices of lemon you may put in 3 or 4 slices of bakon.