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Ann Kenwrick cookbook, 1770
Page 140
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Upon Charcoal one hour, then take them out And when they are cold, put them into a Pott, and boile the Liquor again with more Vinegar, and when it is cold, put it to Them, and keep them close form the Aire. To Make Ginger Bread. Take half a pock of flower and 3 Ounces Of Carraway Seeds, a halfe peny worth of Ginger, or an Indian Cod pounded, then Mix it stiff with Treakle, and beat it on The board very Smooth, and then print it On your moulds and bake it, after bakeing Put your Cakes one at a time in boiling Water to Glaze them, then take them and Let them dry against any thing that is Upright. To Make Sausages. Mince a Sweet bone very fine, then Season Your Meat with Cloves, Mace, and Pepper, And Salt, then fill your String, but not too Full, your Gutts must be very well clean'd And let them lye in Salt and water. To Make Green Sawce for Young Geess or for a legg of Mutton Beat Some Sorrell in a Morter very fine with Grated bread and Sugar, and a little Vinegar. To Dress a Hare. Bast your Hare with Cream or butter, then Take a pint of Clarret, and boile it with bread And Sugar, and a little Cinamon, then Sweeten With Sugar, and thicken your Sawce with Fresh butter, this Sawce will Serve for roast Venison, or a dish of roast Udder and Tongue. To
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Upon Charcoal one hour, then take them out And when they are cold, put them into a Pott, and boile the Liquor again with more Vinegar, and when it is cold, put it to Them, and keep them close form the Aire. To Make Ginger Bread. Take half a pock of flower and 3 Ounces Of Carraway Seeds, a halfe peny worth of Ginger, or an Indian Cod pounded, then Mix it stiff with Treakle, and beat it on The board very Smooth, and then print it On your moulds and bake it, after bakeing Put your Cakes one at a time in boiling Water to Glaze them, then take them and Let them dry against any thing that is Upright. To Make Sausages. Mince a Sweet bone very fine, then Season Your Meat with Cloves, Mace, and Pepper, And Salt, then fill your String, but not too Full, your Gutts must be very well clean'd And let them lye in Salt and water. To Make Green Sawce for Young Geess or for a legg of Mutton Beat Some Sorrell in a Morter very fine with Grated bread and Sugar, and a little Vinegar. To Dress a Hare. Bast your Hare with Cream or butter, then Take a pint of Clarret, and boile it with bread And Sugar, and a little Cinamon, then Sweeten With Sugar, and thicken your Sawce with Fresh butter, this Sawce will Serve for roast Venison, or a dish of roast Udder and Tongue. To
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