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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 57
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85 to make a exsilent caraway Cake take a pint of Sack ye yelks of 8 egs and ye whits of 4 well beaten then put to this a quart of good ale [est?] mix it all to gather then put it to 4 pound of fine flower then mix it all to gether and use as much cold boiled milk as will kneed it very stif it must be mitily molded with hand you must put 2 grated nutmegs a [mounge?] ye flower when it is well kneded put it before the fier and let it rise half an houre then set ye oven to heat when the past is Rise enough roule it out and put in 3 pound of butter as you do for puf past and when it is all in Stir in by degres 3 pound of [ruf?] caraway [illegible] and one pound of fine Sage put in as much oring [Sittern?] and Lemon as you think fit put it very flatt in a hoope for it will Rise mitily put it presently into ye oven it will be well baked in to howers
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85 to make a exsilent caraway Cake take a pint of Sack ye yelks of 8 egs and ye whits of 4 well beaten then put to this a quart of good ale [est?] mix it all to gather then put it to 4 pound of fine flower then mix it all to gether and use as much cold boiled milk as will kneed it very stif it must be mitily molded with hand you must put 2 grated nutmegs a [mounge?] ye flower when it is well kneded put it before the fier and let it rise half an houre then set ye oven to heat when the past is Rise enough roule it out and put in 3 pound of butter as you do for puf past and when it is all in Stir in by degres 3 pound of [ruf?] caraway [illegible] and one pound of fine Sage put in as much oring [Sittern?] and Lemon as you think fit put it very flatt in a hoope for it will Rise mitily put it presently into ye oven it will be well baked in to howers
Szathmary Culinary Manuscripts and Cookbooks
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