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English cookbook, 1799
Page 35
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Tansey Cake - Take a quart of cream and a quarter of a pound of [hapelbiscake?] a nutmeg grated 14 eggs leave out 6, white beat them very well with a little salt and a good quantity of fine sugar, then take as much green wheat or spinage or beats with a handfull of tansey as will make it grass green mix all these very together; & then melt 3 ounces of Butter into a sheller put in the Tansey & set it over the fire keeping it stirring till it is as thick as butter then put it into a frying pan over a slow fire for 3 or 4 minutes, when the sides is baked hold the frying pan before the fire to do the other, but it must not be trusted in the vessel but only only stiffen'd turn it out on a [Mapareen?] squeeze the juice of two or 3 oranges upon it, grated D.R. sugar garnish it with some sliced oranges, for the sauce white wine and Sugar. Rattefia Cream Boyle a pint of cream with 4 Laurell leaves cut in 2 or 3 peices till it boyles, till it tastes of the Laurell, take it of & run it through a hare sive then set it on the fire a gain thicken it with the whites of 3 eggs well beaten sweeten it to your taste when cold fill your glasses Rasberry or Curran Cream Set a pint of cream on the fire, when it boyles take it of then take the yolks of 3 eggs well beat, stir them into the Cream, set in the fire to thicken when it is thick as you like put in a little sugar stir'd it till almost cold, then put in as much jelly of Raspes or curnans, as to taste of the fruit when its cold put it in glasses, and the same way chocolate cream is made. French Bread Take two quarts of flower 4 Eggs half a pint of yeast make it very soft with warm milk and Water, make it in little loves so bake it
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Tansey Cake - Take a quart of cream and a quarter of a pound of [hapelbiscake?] a nutmeg grated 14 eggs leave out 6, white beat them very well with a little salt and a good quantity of fine sugar, then take as much green wheat or spinage or beats with a handfull of tansey as will make it grass green mix all these very together; & then melt 3 ounces of Butter into a sheller put in the Tansey & set it over the fire keeping it stirring till it is as thick as butter then put it into a frying pan over a slow fire for 3 or 4 minutes, when the sides is baked hold the frying pan before the fire to do the other, but it must not be trusted in the vessel but only only stiffen'd turn it out on a [Mapareen?] squeeze the juice of two or 3 oranges upon it, grated D.R. sugar garnish it with some sliced oranges, for the sauce white wine and Sugar. Rattefia Cream Boyle a pint of cream with 4 Laurell leaves cut in 2 or 3 peices till it boyles, till it tastes of the Laurell, take it of & run it through a hare sive then set it on the fire a gain thicken it with the whites of 3 eggs well beaten sweeten it to your taste when cold fill your glasses Rasberry or Curran Cream Set a pint of cream on the fire, when it boyles take it of then take the yolks of 3 eggs well beat, stir them into the Cream, set in the fire to thicken when it is thick as you like put in a little sugar stir'd it till almost cold, then put in as much jelly of Raspes or curnans, as to taste of the fruit when its cold put it in glasses, and the same way chocolate cream is made. French Bread Take two quarts of flower 4 Eggs half a pint of yeast make it very soft with warm milk and Water, make it in little loves so bake it
Szathmary Culinary Manuscripts and Cookbooks
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