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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 13
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12) To make past of Almonds Beate to past half a pound of banched almonds with a qr of a pound of Sugar: 2 grains of muske, the juice of a Lemmon: All this being beaten together to perfect paste, make it up in Little Loafes in the facion of a manchet every one of them in the [illegible] of an egg & lay every one of them in on a peece of [illegible] & So bake them: you shall see them rise up white and hollow, when they be baked you may guild them and box them & keepe them all the year: it is a fine sort of banketting: you may if you please print some of them in moulds before you bake it - To Butter Goosbereys. Take a quart of the greenest bereys before they be ripe: 3 quarters of a pound of butter and boyle them betweene two dishes & when they begin to be Saft, then brake them with the back of a Spoon, till you can discerne no skins, then season it with sugar as sweet as you like it then beate the yolks of 2 eggs and put after the Goosbereys and Sugar [hath?] boyled together a Little, then let it boyle all together 2 or 3 [roalmes?] to Serve it up in Sippets. To make Geley Take 6 Calves feets and boyle them till they be boyled in peeces, and put in it a great hand full of hartshorne about half a pound, strain your broth from the flesh and bonds, Let it cool & scrape the top of it, and you shall see if it be Strong enough, if it is to strong put more water in, if to weak, boyle more hartshorne in. Take for about 4 quarts of broth the juice of a dozen of Lemmons, 3 or 4 oranges 2 pound of fine sugar in powder, a pint of good white wine a Little nutmegg
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12) To make past of Almonds Beate to past half a pound of banched almonds with a qr of a pound of Sugar: 2 grains of muske, the juice of a Lemmon: All this being beaten together to perfect paste, make it up in Little Loafes in the facion of a manchet every one of them in the [illegible] of an egg & lay every one of them in on a peece of [illegible] & So bake them: you shall see them rise up white and hollow, when they be baked you may guild them and box them & keepe them all the year: it is a fine sort of banketting: you may if you please print some of them in moulds before you bake it - To Butter Goosbereys. Take a quart of the greenest bereys before they be ripe: 3 quarters of a pound of butter and boyle them betweene two dishes & when they begin to be Saft, then brake them with the back of a Spoon, till you can discerne no skins, then season it with sugar as sweet as you like it then beate the yolks of 2 eggs and put after the Goosbereys and Sugar [hath?] boyled together a Little, then let it boyle all together 2 or 3 [roalmes?] to Serve it up in Sippets. To make Geley Take 6 Calves feets and boyle them till they be boyled in peeces, and put in it a great hand full of hartshorne about half a pound, strain your broth from the flesh and bonds, Let it cool & scrape the top of it, and you shall see if it be Strong enough, if it is to strong put more water in, if to weak, boyle more hartshorne in. Take for about 4 quarts of broth the juice of a dozen of Lemmons, 3 or 4 oranges 2 pound of fine sugar in powder, a pint of good white wine a Little nutmegg
Szathmary Culinary Manuscripts and Cookbooks
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