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

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Page 95

White Broth
Take a Pullet or Chicken and boile it and when your Think tis enough, take it up and put in a dish, then Boile your Cream with Glade of Mace, thicken it with Eggs.  Then put in the Marrow of one bone, then take some of the Broth, and mingle it well together, put to it a Spoonfull of Sack, and 2 Spoonfulls of Whitewine, let it thicken over the fire, put the Chicken hott out of the broth it was Boiled in, into the dish of White Broth, and Set it on a Chaffing Dish of Coals.
Plumbe Pottage
Take a Logg of Beefe and Neck of Mutton,  put it into 4 Gallons of water, let it boile till all the goodnefs be out, then Take it off the fire, and Strain it out of the Meat, from the Broth, and when its cold take of all the fatt of the Liquor, and the next day make the broth, grate the Crumb of6 pone Loafe, and let it Stoop a little in the liquor an hour, the Set the liquor on the fire, and put in two Nutt=meggs cut into Pieces, with pretty [illegible], 3 or 4 whole cloves, and break in a little cinnamon, and put in two pounds of Currants pickt and washt, 2 pounds of Raisons of the Sun, 2 pounds of pruants, and halfe a pound of Dates Stones, put In the bread with the Pruit, and when they are well boil'd.  Together take it off the fire, and Sweet on it to your tast, and Put in a bottle of [illegible] and a pint of Jack, or juice if you Have it, tye up a few of the Plumbs and Pruants in a bagg.  Plump them, garnish them with brown crust grated round.  The brims of the dish with a few plumbs laid round about, here and there, serve it._._._._._._._.

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White Broth Take a Pullet or Chicken and boile it and when your Think tis enough, take it up and put in a dish, then Boile your Cream with Glade of Mace, thicken it with Eggs. Then put in the Marrow of one bone, then take some of the Broth, and mingle it well together, put to it a Spoonfull of Sack, and 2 Spoonfulls of Whitewine, let it thicken over the fire, put the Chicken hott out of the broth it was Boiled in, into the dish of White Broth, and Set it on a Chaffing Dish of Coals. Plumbe Pottage Take a Logg of Beefe and Neck of Mutton, put it into 4 Gallons of water, let it boile till all the goodnefs be out, then Take it off the fire, and Strain it out of the Meat, from the Broth, and when its cold take of all the fatt of the Liquor, and the next day make the broth, grate the Crumb of6 pone Loafe, and let it Stoop a little in the liquor an hour, the Set the liquor on the fire, and put in two Nutt=meggs cut into Pieces, with pretty [illegible], 3 or 4 whole cloves, and break in a little cinnamon, and put in two pounds of Currants pickt and washt, 2 pounds of Raisons of the Sun, 2 pounds of pruants, and halfe a pound of Dates Stones, put In the bread with the Pruit, and when they are well boil'd. Together take it off the fire, and Sweet on it to your tast, and Put in a bottle of [illegible] and a pint of Jack, or juice if you Have it, tye up a few of the Plumbs and Pruants in a bagg. Plump them, garnish them with brown crust grated round. The brims of the dish with a few plumbs laid round about, here and there, serve it._._._._._._._.