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Anne Bayne booke [of recipes] circa 1700
Page 130
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(130) To make Seago Take your seago & set it on the fire to boile. & put to it a good quantity of water. & when it is well boiled throw that water away. then put to it fresh water. & let it boile well & skim it cleane. then put to it 2 or 3 blades of mace. & a nutmeg cut in 2 or 3 peices when it is Creed well. & the water well Jellyed. take out the spines & put to ita good quantity of white wine. & sweeten it to your taist. & let it have a good heat. then put it into your Chinay pots To make Cream of Eringo root Take a pint of Cream set it on the fire to boile then take 2 [lb?] of Eringo root cut in little peices & put them in & give it a good boile. & have ready bett the yolks of 2 Eggs. strain them in & put in a little fine sugar & give all a good heat so serve it up in Chinay basins.
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(130) To make Seago Take your seago & set it on the fire to boile. & put to it a good quantity of water. & when it is well boiled throw that water away. then put to it fresh water. & let it boile well & skim it cleane. then put to it 2 or 3 blades of mace. & a nutmeg cut in 2 or 3 peices when it is Creed well. & the water well Jellyed. take out the spines & put to ita good quantity of white wine. & sweeten it to your taist. & let it have a good heat. then put it into your Chinay pots To make Cream of Eringo root Take a pint of Cream set it on the fire to boile then take 2 [lb?] of Eringo root cut in little peices & put them in & give it a good boile. & have ready bett the yolks of 2 Eggs. strain them in & put in a little fine sugar & give all a good heat so serve it up in Chinay basins.
Szathmary Culinary Manuscripts and Cookbooks
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