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

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Page 116

A Good Tansy.
Take 5 Eggs beat them well with half the Whites With a pint of good Creasm, or new milk and a Good pound of Naple Biscates grated very fine Collour it with Spinnage, a little Tansy to give it a Tast, Sweeten it with fine Sugar, and 2 or 3 Sponfulls of Sack butter a skillett and put in the Tansy Stirr it over the fire Continually, and when It boiles to thicken, poure it into your pan, let it Be very hott before you put it in, fry it with the Best fresh butter, keep a plate over it, then tuen It out, take care it dont breake in turning, and You may bake it, its a good way, butter your Dish well and put it in the Oven, let it not be Hot when you serve it. Squeeze over it the Juice of an Orange, and Strew double refine Sugar over it, and round the Brim of the dish.

Dutch Wafers. 

Take a Quart of new Milk or Cream, warm it Then grate very fine a penny Loaf r Biscate, 10 Eggs well beaten with a quarter of a pound of Fresh butter melted, Coriander Seed, and a little Beaten Mace, and a little Salt and fine flower Enough to make a butter like a pudding with 2 Or 3 Spoonfulls of Ale mingled well together, And put it into a Stone of Earthen pott, let it Stand cover'd with a Cloth before the fire, that it May warm and rise lightly, neare 3 hours, then let The Irons be made very hott and clean, turned And butter'd, tye up the butter in a fine Ragg, And turn them on both Sides over the fire, Then put in the butter and bake the Wafers, Well but don't burn them, lay them warm in A dish, and Serve them very hott, with Sugar Scraped over them, So eat them dry or with the Juice of an Orange, Some will put melted Butter and Suagr, in a dish for the Sawce But they are best dry, a Side Dish.__.__

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A Good Tansy. Take 5 Eggs beat them well with half the Whites With a pint of good Creasm, or new milk and a Good pound of Naple Biscates grated very fine Collour it with Spinnage, a little Tansy to give it a Tast, Sweeten it with fine Sugar, and 2 or 3 Sponfulls of Sack butter a skillett and put in the Tansy Stirr it over the fire Continually, and when It boiles to thicken, poure it into your pan, let it Be very hott before you put it in, fry it with the Best fresh butter, keep a plate over it, then tuen It out, take care it dont breake in turning, and You may bake it, its a good way, butter your Dish well and put it in the Oven, let it not be Hot when you serve it. Squeeze over it the Juice of an Orange, and Strew double refine Sugar over it, and round the Brim of the dish. Dutch Wafers. Take a Quart of new Milk or Cream, warm it Then grate very fine a penny Loaf r Biscate, 10 Eggs well beaten with a quarter of a pound of Fresh butter melted, Coriander Seed, and a little Beaten Mace, and a little Salt and fine flower Enough to make a butter like a pudding with 2 Or 3 Spoonfulls of Ale mingled well together, And put it into a Stone of Earthen pott, let it Stand cover'd with a Cloth before the fire, that it May warm and rise lightly, neare 3 hours, then let The Irons be made very hott and clean, turned And butter'd, tye up the butter in a fine Ragg, And turn them on both Sides over the fire, Then put in the butter and bake the Wafers, Well but don't burn them, lay them warm in A dish, and Serve them very hott, with Sugar Scraped over them, So eat them dry or with the Juice of an Orange, Some will put melted Butter and Suagr, in a dish for the Sawce But they are best dry, a Side Dish.__.__