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Catherine Russell cookbook, ca. 1740s
Page 5
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Syrup of Gilly Flowers Cut them from the whites and put as many Flowers in a quart of Bunage Water as will look thick warm them together and cover them close all Night when they look white strain then with a Cloath doe so 2 or 3 times putting fresh flowers every time then weight the Syrup and put in a pound and half of Sugar to every pound of Syrup of put [en] an a good Fire keeping it. Stirring till it Simmers let it not boyle for fear of Candying the put it in a glass till cold A Tansey Take a Gall and half of spinage Stamped and [Sgeasd] and take 24 Eggs leaving out 8 whites beat them well them put in a hand full of Tansey and one of Sorrells 3 quarters of Sugar {}owls half a pint of cream 2 Nutmegg 2 eggs a quarter of [S]ack a quarter of Mucheroons a quarter of Candied Orange and lemon peel gather it well over the fire and take a good peice of butter and fry it take care it does not burn for your Sauce take the whey of your Tansey and the Juice of 2 oranges and a little Sugar and Sack make some holes in the Tansey and pour your Sauce over it then Lay some Lemon peels about the Dish Mrs Catherine Russell 1742
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Syrup of Gilly Flowers Cut them from the whites and put as many Flowers in a quart of Bunage Water as will look thick warm them together and cover them close all Night when they look white strain then with a Cloath doe so 2 or 3 times putting fresh flowers every time then weight the Syrup and put in a pound and half of Sugar to every pound of Syrup of put [en] an a good Fire keeping it. Stirring till it Simmers let it not boyle for fear of Candying the put it in a glass till cold A Tansey Take a Gall and half of spinage Stamped and [Sgeasd] and take 24 Eggs leaving out 8 whites beat them well them put in a hand full of Tansey and one of Sorrells 3 quarters of Sugar {}owls half a pint of cream 2 Nutmegg 2 eggs a quarter of [S]ack a quarter of Mucheroons a quarter of Candied Orange and lemon peel gather it well over the fire and take a good peice of butter and fry it take care it does not burn for your Sauce take the whey of your Tansey and the Juice of 2 oranges and a little Sugar and Sack make some holes in the Tansey and pour your Sauce over it then Lay some Lemon peels about the Dish Mrs Catherine Russell 1742
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