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 122

(122)
To make fine thin tarts
Take a pint of fine flower & halfe a pound of butter
rub it very small into it. have ready a little double
refined sugar bett & searct & put to it. then take the
yolks of 3 Eggs & the whites of one save the rest
mix your flower & Eggs with 1 or 2 spoonfulls of water
& work it up. then rowle it out very thin so that you
may see to read thru it. then make your tinns?] very cleane
if you make them of apples pare them & cut them as
thin as possibly you can. & lay a laire of apples & a
laire of sugar & squeaze in a little Juice of Lemon
& put in a little preserved oring or Lemon. but they are
the prettyest made of greene Currans. if of Cherries
you must scold them. but they are the best made of
preserved fruit. but before you fill them. you must
froth your Egg white. & with a fether rub the inside
of them. then fill them & prick the lids very well
before you lay them on rub them with your Egg white
& rub the outside of your lid. & grate double refined
sugar upon it pretty thick. & bake them as soone
as you have sugared them.

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(122) To make fine thin tarts Take a pint of fine flower & halfe a pound of butter rub it very small into it. have ready a little double refined sugar bett & searct & put to it. then take the yolks of 3 Eggs & the whites of one save the rest mix your flower & Eggs with 1 or 2 spoonfulls of water & work it up. then rowle it out very thin so that you may see to read thru it. then make your tinns?] very cleane if you make them of apples pare them & cut them as thin as possibly you can. & lay a laire of apples & a laire of sugar & squeaze in a little Juice of Lemon & put in a little preserved oring or Lemon. but they are the prettyest made of greene Currans. if of Cherries you must scold them. but they are the best made of preserved fruit. but before you fill them. you must froth your Egg white. & with a fether rub the inside of them. then fill them & prick the lids very well before you lay them on rub them with your Egg white & rub the outside of your lid. & grate double refined sugar upon it pretty thick. & bake them as soone as you have sugared them.