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Ann Kenwrick cookbook, 1770
Page 118
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Small, a little Nut=megg and Salt, a Spoonfull of Cruds work it well together, and wett it as little As you can, and work it up with Cream, or new Milk, lay it in round balls in the bottom of your dish, which must be well butter'd, with A Spoon full of Sack or White wine, butter and Sugar pour'd over, then Serve it.__.__ Marrow Pastys. Take the Marrow of 2 or 3 bones, Season it with Sigar and Cinamon, make good puff past, and Lay in your marrow, Squeeze over it the juice of a Lemmon, and make them up in little Squar Pasties, and fry them in Clarrified butter, Strew Double refine Sugar over them, when you Serve Them for a side Dish.__.__.__ Sweet Bread Pasty. Take Sweet bred parboild and Shread very fine Then put to them marrow, of the fatt of a loyn Of Veal Shred with a little grated bread the Yolks of 2 Eggs, a little Cream Rose water Sugar and grated Nut=megg, temper all these together Then make puff past with butter rold in flower With a little Sugar and Rose water, the Yolks of 2 Eggs and cold water, then role them out like Pasties, the breadth of your hand and put the meat into them fry them brown and Serve them. Kidney Pasties. Take the Kidney of a Loyn of Veal, with the fat About it, with a little of the cold veal you have Left, then take marrow, with the Yolks of hard Eggs, chop them very fine together and pound A little Nut=megg, Cloves, and all Spice together A little Salt, and a little Lemmon peel, and what Quantity of Sugar and Currants you please,
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Small, a little Nut=megg and Salt, a Spoonfull of Cruds work it well together, and wett it as little As you can, and work it up with Cream, or new Milk, lay it in round balls in the bottom of your dish, which must be well butter'd, with A Spoon full of Sack or White wine, butter and Sugar pour'd over, then Serve it.__.__ Marrow Pastys. Take the Marrow of 2 or 3 bones, Season it with Sigar and Cinamon, make good puff past, and Lay in your marrow, Squeeze over it the juice of a Lemmon, and make them up in little Squar Pasties, and fry them in Clarrified butter, Strew Double refine Sugar over them, when you Serve Them for a side Dish.__.__.__ Sweet Bread Pasty. Take Sweet bred parboild and Shread very fine Then put to them marrow, of the fatt of a loyn Of Veal Shred with a little grated bread the Yolks of 2 Eggs, a little Cream Rose water Sugar and grated Nut=megg, temper all these together Then make puff past with butter rold in flower With a little Sugar and Rose water, the Yolks of 2 Eggs and cold water, then role them out like Pasties, the breadth of your hand and put the meat into them fry them brown and Serve them. Kidney Pasties. Take the Kidney of a Loyn of Veal, with the fat About it, with a little of the cold veal you have Left, then take marrow, with the Yolks of hard Eggs, chop them very fine together and pound A little Nut=megg, Cloves, and all Spice together A little Salt, and a little Lemmon peel, and what Quantity of Sugar and Currants you please,
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