DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 17

and cut it out into pieces as broad as half a crown, drop it on and let it run all over alike, only have a place at the corners to pin them at the two and a Cross, then set them in your stove or cool oven, and the next day wet the back sides of the papers with fair water, and with a nice hand and strong fancy they will come of, and for the colours take one spoonfull of chocolate to 2 spoonfulls of sugar then they will be chocolate waffers, for green, gum [Guge?] or Powder  Blew mixt together or the juice of violets for red the juice of lemon with cochaneel or dragons blood, and when you have taken them of the papers, and they are dryed enough spott them up and down with loafe gold or silver or paint them as you please, paper them and box them for a gentile garnish for sweet meates.
Horn Waffers.  Take half a pound of fine flower and 5 ounces of double refin'd sugar, mix them first with milk and put in 2 eggs when they are well mix'd together, then thin them with cream, but dont let your cream be to thick and you may season it with sack, orange flower water, or what spice you please, grate a little chocolate into the butter, and coloure them brown, and put in a little beaten cinamon and that will make them of another color, and for yellow squeeze in a little juice of saffron and for red, colour it with vermilion, eath them as you make them or let them in a warm stove, or else they will fall flat and be worth nothing, a garnish for sweet meates.
Honey Combe Cakes  Take halfe a pound of double refin'd sugar, disolved in orange flower water and let it boile to sugar again and when its boil'd take a tin pan and put on a chaffing dish of coles, and turne cardes up like a dripping pan that your sugar may boile up high in your cards then take them of and when cold take them out of the cards, and speck them with burrage and cowslip flowers puld into little pieces dont strew them on too thick, but here and there one.  A garnish for sweet meats Paper and box them up.

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and cut it out into pieces as broad as half a crown, drop it on and let it run all over alike, only have a place at the corners to pin them at the two and a Cross, then set them in your stove or cool oven, and the next day wet the back sides of the papers with fair water, and with a nice hand and strong fancy they will come of, and for the colours take one spoonfull of chocolate to 2 spoonfulls of sugar then they will be chocolate waffers, for green, gum [Guge?] or Powder Blew mixt together or the juice of violets for red the juice of lemon with cochaneel or dragons blood, and when you have taken them of the papers, and they are dryed enough spott them up and down with loafe gold or silver or paint them as you please, paper them and box them for a gentile garnish for sweet meates. Horn Waffers. Take half a pound of fine flower and 5 ounces of double refin'd sugar, mix them first with milk and put in 2 eggs when they are well mix'd together, then thin them with cream, but dont let your cream be to thick and you may season it with sack, orange flower water, or what spice you please, grate a little chocolate into the butter, and coloure them brown, and put in a little beaten cinamon and that will make them of another color, and for yellow squeeze in a little juice of saffron and for red, colour it with vermilion, eath them as you make them or let them in a warm stove, or else they will fall flat and be worth nothing, a garnish for sweet meates. Honey Combe Cakes Take halfe a pound of double refin'd sugar, disolved in orange flower water and let it boile to sugar again and when its boil'd take a tin pan and put on a chaffing dish of coles, and turne cardes up like a dripping pan that your sugar may boile up high in your cards then take them of and when cold take them out of the cards, and speck them with burrage and cowslip flowers puld into little pieces dont strew them on too thick, but here and there one. A garnish for sweet meats Paper and box them up.