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Catherine Russell cookbook, ca. 1740s
Page 10
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To Keep Damasins and Bullies to make Tarts all the Year Take a gallon of either of them and 2 pounds [Sexpenny?] Sugar and bake them and if they come in Jelly Then you must put them in again and when they are come to a Syrup they are Enought then take them out and put them into Large Gally Potts and put your Syrup to them and when it is cold melt Beef or Mutton Suett and pour it To Make Whiter Meat Take a Gallon of Honey to a Gallon of water and put the Honey to the Water and let it Stand a day and a Night and Keep it Stirring then boyle it and hour and half with two Ounces of Ginger Let it Stand till it is cold and put in Your Yeast put in five or Six Eggs in the Shells & Let it Stand Six Weeks and boyle it
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To Keep Damasins and Bullies to make Tarts all the Year Take a gallon of either of them and 2 pounds [Sexpenny?] Sugar and bake them and if they come in Jelly Then you must put them in again and when they are come to a Syrup they are Enought then take them out and put them into Large Gally Potts and put your Syrup to them and when it is cold melt Beef or Mutton Suett and pour it To Make Whiter Meat Take a Gallon of Honey to a Gallon of water and put the Honey to the Water and let it Stand a day and a Night and Keep it Stirring then boyle it and hour and half with two Ounces of Ginger Let it Stand till it is cold and put in Your Yeast put in five or Six Eggs in the Shells & Let it Stand Six Weeks and boyle it
Szathmary Culinary Manuscripts and Cookbooks
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