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

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Page 137

To Make a Rich Seed Cakes.
Take 6 Pounds of flower, 2 Pounds and halfe of Butter, 2 Pounds of Sugar, break it into bitts, and Put it round your flower, put in a little Cinamon And Mace, and half a pound of blanched, a Glass Of Sack, 6 Eggs, halfe a pint of Cream, a pound of Carrawys, a pound of Small Sugar Bisks (they are Like Carraways) five pints of very good barm, Then mix it up with a little warm Milk, then put Your Cake to rise, then put it into your hopet, And Wash it over with a little melted butter, and Strew over Some Sugar, and So bake it.
To Preserus Damason
To every pound of Damasons take half a pound of Sugar, cut a notch in them, and put them in an Earthen pan, and bake them in an Oven, till they Just come to a Gelly, then take them out, and put Them into potts, and putt the Sirrup to then, and So keep Them for use.
To Make an Allmond Puding
First put puff past round the brim of your dish Then take 3 pints of Cream, and 12 Eggs (leaving out Halfe the Whites) beat them well, then put to them near Halfe a Pound of White Sugar, a Nut-megg Grated, halfe A pound of Almonds beaten fine in a Morter, with a Little Cream in the beating of them, then put the Marrow of 2 Bones into your dish in Small pieces, First buttering the bottom of your dish, then put halfe A pound of Dyet bread grated or cut fine into your Cream, and mix it all together, then put in Some Canded Orange peel, and Cittern Sliced in the midleofit
To Make a Calves Head [hashifust?]
Slit your Calves head and then wash him very clean Then boile him till he is three parts ready, then take Out the two Cheek bones and Season them with pep Salt, Nut-megg, Grated bread, and a little minc'd parsley

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To Make a Rich Seed Cakes. Take 6 Pounds of flower, 2 Pounds and halfe of Butter, 2 Pounds of Sugar, break it into bitts, and Put it round your flower, put in a little Cinamon And Mace, and half a pound of blanched, a Glass Of Sack, 6 Eggs, halfe a pint of Cream, a pound of Carrawys, a pound of Small Sugar Bisks (they are Like Carraways) five pints of very good barm, Then mix it up with a little warm Milk, then put Your Cake to rise, then put it into your hopet, And Wash it over with a little melted butter, and Strew over Some Sugar, and So bake it. To Preserus Damason To every pound of Damasons take half a pound of Sugar, cut a notch in them, and put them in an Earthen pan, and bake them in an Oven, till they Just come to a Gelly, then take them out, and put Them into potts, and putt the Sirrup to then, and So keep Them for use. To Make an Allmond Puding First put puff past round the brim of your dish Then take 3 pints of Cream, and 12 Eggs (leaving out Halfe the Whites) beat them well, then put to them near Halfe a Pound of White Sugar, a Nut-megg Grated, halfe A pound of Almonds beaten fine in a Morter, with a Little Cream in the beating of them, then put the Marrow of 2 Bones into your dish in Small pieces, First buttering the bottom of your dish, then put halfe A pound of Dyet bread grated or cut fine into your Cream, and mix it all together, then put in Some Canded Orange peel, and Cittern Sliced in the midleofit To Make a Calves Head [hashifust?] Slit your Calves head and then wash him very clean Then boile him till he is three parts ready, then take Out the two Cheek bones and Season them with pep Salt, Nut-megg, Grated bread, and a little minc'd parsley