DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 20

(20) To make [Ratafee?] [illegible] Take a pound of [valentia?] & a quarter of a pound of bitter Almonds put them altogether into a pot of cold water overnight. the next day they will blanch without heating them. blanch them but put in none that is spotted or decaied. put them into a marble morter & beat them. & as you beat them put in now & then a drop of water & about 6 apricock kernills. beat these untill they be very fine paist then take one pound of double refined sugar. breake it in 4 or 5 peices. & dip every one of them in water. be sure they be all over wett. then put them into your pan. & put nothing too it els. then set it on the fire & let it boile [scim?] it of the fire & put in your Almonds. & mix it well together. then set it on the fire & give it a good heat then take it of the fire. & with a spoon drop them some round & some long about the bignesse of a [illegible] shillings peice upon a sheet of glasse or py plate. & when you have dropt as many as you would have white make the rest [rid?]. which must be thus done. put in a little [Carcmime?] & a knifepointfull of the Creame of Tartat. mis it very well & set it on the fire to heat then drop it on your glasses & set them in your stove to dry & when they are very dry on the top take them of & lay 2 of them together that is the 2 [bodomes?] & they will looke both sides alike. then lay them on paper to dry in your stove

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(20) To make [Ratafee?] [illegible] Take a pound of [valentia?] & a quarter of a pound of bitter Almonds put them altogether into a pot of cold water overnight. the next day they will blanch without heating them. blanch them but put in none that is spotted or decaied. put them into a marble morter & beat them. & as you beat them put in now & then a drop of water & about 6 apricock kernills. beat these untill they be very fine paist then take one pound of double refined sugar. breake it in 4 or 5 peices. & dip every one of them in water. be sure they be all over wett. then put them into your pan. & put nothing too it els. then set it on the fire & let it boile [scim?] it of the fire & put in your Almonds. & mix it well together. then set it on the fire & give it a good heat then take it of the fire. & with a spoon drop them some round & some long about the bignesse of a [illegible] shillings peice upon a sheet of glasse or py plate. & when you have dropt as many as you would have white make the rest [rid?]. which must be thus done. put in a little [Carcmime?] & a knifepointfull of the Creame of Tartat. mis it very well & set it on the fire to heat then drop it on your glasses & set them in your stove to dry & when they are very dry on the top take them of & lay 2 of them together that is the 2 [bodomes?] & they will looke both sides alike. then lay them on paper to dry in your stove