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Ann Kenwrick cookbook, 1770
Page 41
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And sifted, mix them together, make it of a good brown colour Then wet it with the froth of Eggs, as you did the Lemmon Biscates And make it up the Same way with the dent in the middle, only Put in Chocolate instead of Lemon Peel, and the Oven will behott Enough after the Burying Burying Biscates is drawn, if they are ready Just to [clap?] in, Serve them together with Jumballs or Puffs as you please. Savoy Biscates Take 7 Egge 3 Whites left out, and put in a Pound of double Refin'd Sugar, finely beaten and Search'd, with 2 or 3 Spoonfuls of Orange flower Water, then with a Whisk, Whisk it up till you Can See no Yellow streams, then have ready a Pound of the Finest flower you can, well dryed, stirred in by degrees, take Care you dont beat it after the flower is in, then with a piece of Flat horn the length of your finger which must be the Length of you Biscate, take out of your pan and draw it Into Shape upon the papers and Ice them with half flower and half Sugar, whenyou Just set them in the Oven, bake Them upon Wires, if you have them, if not upon papers, when They are enough put them upon a few coales that come out of Oven, and cut them of the papers as fast as you can or else they Will burne. Plaine Biscates Take a Pound of Sifted Sugar, almost a Pound of butter work Them with your hands a quarter of an hour, then beat it with a slice half an hour and put in 6 Eggs, leave our 2 Whites 4 Spoonfulls of Orange flower water, beat all these together For and hour more, then strew in gently a pound of flower Well dryed and sifted, a little Lemmon peel and Cittron, cut Into little bitts, and when they are all mixed together have Your Oven ready, butter your pans half an hour will Bake them, Strew oven them a little double refin'd sugar with a little flower to rais an Icing over them, when you Just Set them in the Oven lay them on Papers dont bake them too Much, and you may bake them in little petty pans if you please. Dutch Biscates. Take a Quarter of a peck of flower, rub into it 6 Ounces Of butter, stirr it in a little salt 6 spoonfulls of sugar 3 of Coriander Seeds 2 Eggs then put to it almost a pint of ale yest That is not bitter, and as much Warm Milk deep dyed with Saffron as will make it pretty tender make it up in little loaves
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And sifted, mix them together, make it of a good brown colour Then wet it with the froth of Eggs, as you did the Lemmon Biscates And make it up the Same way with the dent in the middle, only Put in Chocolate instead of Lemon Peel, and the Oven will behott Enough after the Burying Burying Biscates is drawn, if they are ready Just to [clap?] in, Serve them together with Jumballs or Puffs as you please. Savoy Biscates Take 7 Egge 3 Whites left out, and put in a Pound of double Refin'd Sugar, finely beaten and Search'd, with 2 or 3 Spoonfuls of Orange flower Water, then with a Whisk, Whisk it up till you Can See no Yellow streams, then have ready a Pound of the Finest flower you can, well dryed, stirred in by degrees, take Care you dont beat it after the flower is in, then with a piece of Flat horn the length of your finger which must be the Length of you Biscate, take out of your pan and draw it Into Shape upon the papers and Ice them with half flower and half Sugar, whenyou Just set them in the Oven, bake Them upon Wires, if you have them, if not upon papers, when They are enough put them upon a few coales that come out of Oven, and cut them of the papers as fast as you can or else they Will burne. Plaine Biscates Take a Pound of Sifted Sugar, almost a Pound of butter work Them with your hands a quarter of an hour, then beat it with a slice half an hour and put in 6 Eggs, leave our 2 Whites 4 Spoonfulls of Orange flower water, beat all these together For and hour more, then strew in gently a pound of flower Well dryed and sifted, a little Lemmon peel and Cittron, cut Into little bitts, and when they are all mixed together have Your Oven ready, butter your pans half an hour will Bake them, Strew oven them a little double refin'd sugar with a little flower to rais an Icing over them, when you Just Set them in the Oven lay them on Papers dont bake them too Much, and you may bake them in little petty pans if you please. Dutch Biscates. Take a Quarter of a peck of flower, rub into it 6 Ounces Of butter, stirr it in a little salt 6 spoonfulls of sugar 3 of Coriander Seeds 2 Eggs then put to it almost a pint of ale yest That is not bitter, and as much Warm Milk deep dyed with Saffron as will make it pretty tender make it up in little loaves
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