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Miss Collins recipe collection manuscript, 19th century?
Page 39
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39 sweetmeats, orange flower, and rosewater, beat it an hour then butter a sheet of paper, lye it in a deep tin pan, pour in the cake, and bake it in a quick oven two hours. To make common fritters Take half a pint of ale that is not bitter, strew in some flour by degrees to make it to a batter a few currants, some nutmeg and sugar and a glass of brandy, beat it well together & stand it by the fire a quarter of an hour have ready a Pan with some clarified beef suet, make it boil, and drop in the batter with a spoon, turn them with a slice, & fry them a light brown be carefull to take them up quite dry, & strew sugar over them when dished. You may omit the currants, and put slices of apples instead, and to make them richer add Eggs, and cream.
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39 sweetmeats, orange flower, and rosewater, beat it an hour then butter a sheet of paper, lye it in a deep tin pan, pour in the cake, and bake it in a quick oven two hours. To make common fritters Take half a pint of ale that is not bitter, strew in some flour by degrees to make it to a batter a few currants, some nutmeg and sugar and a glass of brandy, beat it well together & stand it by the fire a quarter of an hour have ready a Pan with some clarified beef suet, make it boil, and drop in the batter with a spoon, turn them with a slice, & fry them a light brown be carefull to take them up quite dry, & strew sugar over them when dished. You may omit the currants, and put slices of apples instead, and to make them richer add Eggs, and cream.
Szathmary Culinary Manuscripts and Cookbooks
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