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Ann Kenwrick cookbook, 1770
Page 40
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Ounces of double refin'd Sugar, very well beaten and [Search'd?] with a little Orange flower or Rose water, Just to Keep them from burning, Melt it and keep it on the fire, Till be boiling hott, then put it in the Pulph to the sugar And mix it well together, then put it in a Spoonfull of the Froth of Eggs well beaten, then take of the froth and beat It 2 hours, then drop it on tin plates, and bake them in an Oven as hott as for biscats Paper them. Biscats and Jumbals. Take 8 Eggs, leave out half of the Whites, then take a Pound of double refin'd suguar beaten and sifted, and put into Your Eggs, in a flat pan, beat it with a Wooden [Muggell?] Till you cant see any Yellow Streames, then put in 2 Spoonfuls of Orange flower Water or Sack, and 3 quarters Of a Pound and 2 Ounces of the finest flowers you can Get dryed very well and sifted, then strew it in by degrees Take care you don't beat it after it is in, then cut Papers the breadth of your hand in Square pieces and Butter then, and when the Oven is ready, Spread it on Not too thick or thin, and as you put them in the Oven, Ice them with half Sugar and half flower Through a drudgen box, then set them in the Oven, and When you see them raise, cut them of the papers And hang them on your horses, which must belong Smooth Sticks about the bigness of your Wrist. To bend your Biscates, when they are done set them On Papers in the oven to harden. Lemmon Biscates. Peel the Rines of 3 Lemmons clean from the Whites Very thin and cut them Small, and pound them in a Stone or Marble Morter, very fine, put to them a Pound of double refin'd Sugar finely beaten and Sifted, then beat the whites of 3 Eggs to a froth And make it up in a past, lay it by a little while, Then make it up in round balls, a little bigger then A Nutt=megg, and with your finger make a dent in The middle, and put them on Papers, bake them in a Moderate oven that they loose not their Coloure. Chocolate Biscates. Take a Quarter of a Pound of Chocolate, grate it into A Pound of double refin'd Sugar, which must be beaten and
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Ounces of double refin'd Sugar, very well beaten and [Search'd?] with a little Orange flower or Rose water, Just to Keep them from burning, Melt it and keep it on the fire, Till be boiling hott, then put it in the Pulph to the sugar And mix it well together, then put it in a Spoonfull of the Froth of Eggs well beaten, then take of the froth and beat It 2 hours, then drop it on tin plates, and bake them in an Oven as hott as for biscats Paper them. Biscats and Jumbals. Take 8 Eggs, leave out half of the Whites, then take a Pound of double refin'd suguar beaten and sifted, and put into Your Eggs, in a flat pan, beat it with a Wooden [Muggell?] Till you cant see any Yellow Streames, then put in 2 Spoonfuls of Orange flower Water or Sack, and 3 quarters Of a Pound and 2 Ounces of the finest flowers you can Get dryed very well and sifted, then strew it in by degrees Take care you don't beat it after it is in, then cut Papers the breadth of your hand in Square pieces and Butter then, and when the Oven is ready, Spread it on Not too thick or thin, and as you put them in the Oven, Ice them with half Sugar and half flower Through a drudgen box, then set them in the Oven, and When you see them raise, cut them of the papers And hang them on your horses, which must belong Smooth Sticks about the bigness of your Wrist. To bend your Biscates, when they are done set them On Papers in the oven to harden. Lemmon Biscates. Peel the Rines of 3 Lemmons clean from the Whites Very thin and cut them Small, and pound them in a Stone or Marble Morter, very fine, put to them a Pound of double refin'd Sugar finely beaten and Sifted, then beat the whites of 3 Eggs to a froth And make it up in a past, lay it by a little while, Then make it up in round balls, a little bigger then A Nutt=megg, and with your finger make a dent in The middle, and put them on Papers, bake them in a Moderate oven that they loose not their Coloure. Chocolate Biscates. Take a Quarter of a Pound of Chocolate, grate it into A Pound of double refin'd Sugar, which must be beaten and
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