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English cookbook, 1750-1780
Page 105
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To Make Basbery or Rasp Clear Cakes Makek your Jelly as for Currants Clear Cakes Then bake Rasp and Bruise them very well and put them together and Boyl them very well to a pint of it take a lb and a Quarter of fine Loafe Sugar Brake it to Peaces and Dip it in Water and Boyl it to a Candy height then take it of the Fire and put in the Rasp set over Just to Melt keep it Stirring till almost Cold then put it into the Glasses to Dry
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To Make Basbery or Rasp Clear Cakes Makek your Jelly as for Currants Clear Cakes Then bake Rasp and Bruise them very well and put them together and Boyl them very well to a pint of it take a lb and a Quarter of fine Loafe Sugar Brake it to Peaces and Dip it in Water and Boyl it to a Candy height then take it of the Fire and put in the Rasp set over Just to Melt keep it Stirring till almost Cold then put it into the Glasses to Dry
Szathmary Culinary Manuscripts and Cookbooks
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