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

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Page 120

To make Wafers.
Take the Yolks of 3 Eggs, only one White, a little lemmon peel grated & chopt very small, a tea spoonful of beaten Cinamon, 3 ounces of Sugar finely beaten & half a pint of Cream, half a pound of Flower, mix all these together. then put in a Glass of Sack or Brandy, & mix with the rest, heat the Iron on both sides then put in as much batter as will fill them, bake them of a fine Colour & turn them on a round stick.
To preserve  Apricots in Brandy.
Take the fairest Apricots before they are too ripe, prick them in several places with a pin, then throw them in a thin sirrup of Sugar & Water scalding hot, let them remain on the fire about ten minutes keep turning them with a feather all the time else they will stain, then take them of cover them all over with a white paper, & set them by till next day, then take them out of the sirrup, & put them

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To make Wafers. Take the Yolks of 3 Eggs, only one White, a little lemmon peel grated & chopt very small, a tea spoonful of beaten Cinamon, 3 ounces of Sugar finely beaten & half a pint of Cream, half a pound of Flower, mix all these together. then put in a Glass of Sack or Brandy, & mix with the rest, heat the Iron on both sides then put in as much batter as will fill them, bake them of a fine Colour & turn them on a round stick. To preserve Apricots in Brandy. Take the fairest Apricots before they are too ripe, prick them in several places with a pin, then throw them in a thin sirrup of Sugar & Water scalding hot, let them remain on the fire about ten minutes keep turning them with a feather all the time else they will stain, then take them of cover them all over with a white paper, & set them by till next day, then take them out of the sirrup, & put them