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Anne Bayne booke [of recipes] circa 1700
Page 86
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(86) To make plum broth Take the bones of any sort of meat with a peice of the neck of beefe & boile them well & skim it you must make this broth the night before you use it then strain it from the meat & set it before the fire & put to it 2 pound of Currans a pound of Rasins cleane washt & drest a pound of prunes stoned. & when they have boiled about halfe an houre put in a white loafe grated a little nutmeg a little Cinamon & cloves all finely bett to powder. & a little Jamaica pepper. then take about a pint of your broth & straine into them as much rid [sanders?] as will colour them a good rid. then let them boile very well. a little before you serve them up. take 2 or 3 spoonfulls & mix with 2 or 3 spoonfulls of wheat flower to thicken them. let them have a boile & so sweeten them to your taist & serve them up
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(86) To make plum broth Take the bones of any sort of meat with a peice of the neck of beefe & boile them well & skim it you must make this broth the night before you use it then strain it from the meat & set it before the fire & put to it 2 pound of Currans a pound of Rasins cleane washt & drest a pound of prunes stoned. & when they have boiled about halfe an houre put in a white loafe grated a little nutmeg a little Cinamon & cloves all finely bett to powder. & a little Jamaica pepper. then take about a pint of your broth & straine into them as much rid [sanders?] as will colour them a good rid. then let them boile very well. a little before you serve them up. take 2 or 3 spoonfulls & mix with 2 or 3 spoonfulls of wheat flower to thicken them. let them have a boile & so sweeten them to your taist & serve them up
Szathmary Culinary Manuscripts and Cookbooks
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