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English cookbook, 1799
Page 46
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To Make Lavender Water Oil of Lavender 3 Drams Essence of Burgamot 3 Drams Essence of Ambergrease 60 Drops Musk 2 grains Best Spirits of Wine 1 pint To make Tea Crumplets - Beat 2 Eggs very well put to them a qt of warm Milk and Water a large spoonful of yeast beat in as much fine flower as will make them the thickness of common batter pudding then make your Bakestone very hot and rub it with a little butter then fill a large spoonful of the batter drop it on the Bakestone and let it run to the size of a teasaucer, when you use them toast them to a crisp. You may cut them in the shapes of flowers, &c for ornamenting and use them as the receipts direct
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To Make Lavender Water Oil of Lavender 3 Drams Essence of Burgamot 3 Drams Essence of Ambergrease 60 Drops Musk 2 grains Best Spirits of Wine 1 pint To make Tea Crumplets - Beat 2 Eggs very well put to them a qt of warm Milk and Water a large spoonful of yeast beat in as much fine flower as will make them the thickness of common batter pudding then make your Bakestone very hot and rub it with a little butter then fill a large spoonful of the batter drop it on the Bakestone and let it run to the size of a teasaucer, when you use them toast them to a crisp. You may cut them in the shapes of flowers, &c for ornamenting and use them as the receipts direct
Szathmary Culinary Manuscripts and Cookbooks
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