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Ann Kenwrick cookbook, 1770
Page 120
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Bacon Tarts. Take green beans boile and blanch them make Make White puff past, put it into petty pans Then lay a layer of beans and a layer of all Sorts of wett Sweet meats, and Strew a little Sugar between every layer, then Cover your Tarts make a hole on the top and put in a Quarter of a pint of the juice of a Lemmon Make it Savory put in marrow Savor'd With Cloves, Mace, Nut=meggs, a little Salt, Candied Lemmon and Orange peel, or plain As you like it, when they come out of the Oven put into every tart a quarter of a pint Of White wine, thickened with the Yolk of an Egg and a little butter, eat them hott, and you may Put in hard Eggs, but they are better without them, Serve them.__.__.__ Tart de Moy. Make a good puff past and lay it into your dish Lay a layer or of biscate, and a layer of butter, or Marrow, and then a layer of all sorts of wett Sweet Meats, or as many as you have, and soe doe till The dish is full, then boile a pint of Cream, and Thicken it with 4 Eggs, a Spoonfull of Orange flower water, Sweeten it with fine Sugar and Halfe an hour will bake it.__.__.__ Spinnage Tarts. Take Marrow, Spinnage hard Eggs, of such a Handfull, Cloves, Mace, Nut=megg, Lemmon peel Shread very fine, then put in as many Currants As you think fitt, with Rason Stoned, Canded Orange and Lemmon peel Cittern, Sweeten it To your tast with good Sugar, make puff past And make it up in Square Pasties, bake or Fry them which you please.__.__.__
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Bacon Tarts. Take green beans boile and blanch them make Make White puff past, put it into petty pans Then lay a layer of beans and a layer of all Sorts of wett Sweet meats, and Strew a little Sugar between every layer, then Cover your Tarts make a hole on the top and put in a Quarter of a pint of the juice of a Lemmon Make it Savory put in marrow Savor'd With Cloves, Mace, Nut=meggs, a little Salt, Candied Lemmon and Orange peel, or plain As you like it, when they come out of the Oven put into every tart a quarter of a pint Of White wine, thickened with the Yolk of an Egg and a little butter, eat them hott, and you may Put in hard Eggs, but they are better without them, Serve them.__.__.__ Tart de Moy. Make a good puff past and lay it into your dish Lay a layer or of biscate, and a layer of butter, or Marrow, and then a layer of all sorts of wett Sweet Meats, or as many as you have, and soe doe till The dish is full, then boile a pint of Cream, and Thicken it with 4 Eggs, a Spoonfull of Orange flower water, Sweeten it with fine Sugar and Halfe an hour will bake it.__.__.__ Spinnage Tarts. Take Marrow, Spinnage hard Eggs, of such a Handfull, Cloves, Mace, Nut=megg, Lemmon peel Shread very fine, then put in as many Currants As you think fitt, with Rason Stoned, Canded Orange and Lemmon peel Cittern, Sweeten it To your tast with good Sugar, make puff past And make it up in Square Pasties, bake or Fry them which you please.__.__.__
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