Transcribe
Translate
Ann Kenwrick cookbook, 1770
Page 42
More information
digital collection
archival collection guide
transcription tips
And Roll it out in Cakes with as little handling as You can, [Put?] them into a pretty Quick Oven but not Too Hott to Scorch Them, when they are baked and cold cut them into slices, and let them in the oven to Dry, let them stand about 3 or 4 hours then [Tapor?] and box them. French Biscates. Take half a pint of fine flowor, 2 or 3 Spoonfulls of [Ale yost?], the yoke of 2 eggs, a [illegible] piece of Sweet Butter, So make it up in a [pozcole?] as thick as you would doe for Manchet, then make it up in a long Loafe and bake it in an Ovon, and when it is a Day old, pare and slice it into cakes, and rub Them with Powdor Sugar, to dry it in the Ovon again.
Saving...
prev
next
And Roll it out in Cakes with as little handling as You can, [Put?] them into a pretty Quick Oven but not Too Hott to Scorch Them, when they are baked and cold cut them into slices, and let them in the oven to Dry, let them stand about 3 or 4 hours then [Tapor?] and box them. French Biscates. Take half a pint of fine flowor, 2 or 3 Spoonfulls of [Ale yost?], the yoke of 2 eggs, a [illegible] piece of Sweet Butter, So make it up in a [pozcole?] as thick as you would doe for Manchet, then make it up in a long Loafe and bake it in an Ovon, and when it is a Day old, pare and slice it into cakes, and rub Them with Powdor Sugar, to dry it in the Ovon again.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
