Transcribe
Translate
Ann Kenwrick cookbook, 1770
Page 51
More information
digital collection
archival collection guide
transcription tips
Little Seed Cakes. Take a pound of fine flower as much fine sugar, dry them both very well, beat and sift the sugar, and mix it with your flower, and divide them in 2 parts, then take a pound of sweet butter, wash it in rose water, and break it in one part of the sugar and flower with your hands, then take 10 eggs, 6 whites extremely well beaten, then shake it the other part of the flower and sugar through your box, keep it working your your hands while your oven heats, then put in an ounce of carraways, and butter your pans very well, sarch a little fine sugar over them, and bake them well. To Make Cracknells. Take 3 pound of flower and 3 quarters of a pound of fine sugar finely beaten, and sarchd, then take 4 eggs leave out one yolk, and beat them with a spoonfull of orange flower water with 2 or 3 ounces of sweet butter, a spoonfull of carraway seeds bruis'd, work these into a past and role them into this past cakes, butter the paper and heat the oven as hott as for biscates, you may ice them if you please, and turn them into what fashion you fancy, into a figure of eight and role them out the thickness of your fingure. To Make Wiggs Take 4 pounds of flower and rub it into a pound of butter then put in a pint of good ale yest, mix it with as much milk as will make it into a past then set it an hour before the fire to rise, your oven being made ready, and knead in a few carraway seeds of you like them, so make them up in little wiggs, dont bake them too much nor scorch them, and they are very good with ale and cheese. Ginger Bread Take a quarter of a peck of flower rub in half a pound of sweet butter, a quarter of one ounce of coriander and carraway seeds together, beat 2 ounces of ginger, 6 ounces of canded oranges peels and lemmon cittern peels mix all these well in the flower, and wet it with 4 pounds of treakle into a stiff past, then role it out not too thin and cut it out with the top of your drugin box and bake it on tine plates in an oven as hott as for tarts and if you would have it,
Saving...
prev
next
Little Seed Cakes. Take a pound of fine flower as much fine sugar, dry them both very well, beat and sift the sugar, and mix it with your flower, and divide them in 2 parts, then take a pound of sweet butter, wash it in rose water, and break it in one part of the sugar and flower with your hands, then take 10 eggs, 6 whites extremely well beaten, then shake it the other part of the flower and sugar through your box, keep it working your your hands while your oven heats, then put in an ounce of carraways, and butter your pans very well, sarch a little fine sugar over them, and bake them well. To Make Cracknells. Take 3 pound of flower and 3 quarters of a pound of fine sugar finely beaten, and sarchd, then take 4 eggs leave out one yolk, and beat them with a spoonfull of orange flower water with 2 or 3 ounces of sweet butter, a spoonfull of carraway seeds bruis'd, work these into a past and role them into this past cakes, butter the paper and heat the oven as hott as for biscates, you may ice them if you please, and turn them into what fashion you fancy, into a figure of eight and role them out the thickness of your fingure. To Make Wiggs Take 4 pounds of flower and rub it into a pound of butter then put in a pint of good ale yest, mix it with as much milk as will make it into a past then set it an hour before the fire to rise, your oven being made ready, and knead in a few carraway seeds of you like them, so make them up in little wiggs, dont bake them too much nor scorch them, and they are very good with ale and cheese. Ginger Bread Take a quarter of a peck of flower rub in half a pound of sweet butter, a quarter of one ounce of coriander and carraway seeds together, beat 2 ounces of ginger, 6 ounces of canded oranges peels and lemmon cittern peels mix all these well in the flower, and wet it with 4 pounds of treakle into a stiff past, then role it out not too thin and cut it out with the top of your drugin box and bake it on tine plates in an oven as hott as for tarts and if you would have it,
Szathmary Culinary Manuscripts and Cookbooks
sidebar
