DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 25

To Make Jennets
Take a pound of fine flower & as many Eggs as will wett it to be a stiff paste then put in as many caraway and coriander seeds as you think fittinge then make the paste into the fashion of a beane & bake them hard but white then boyle some hard suger with a rose water almost to a Candie & when they come out of the over put them into that candie then put them into the oven or stove to drie.
To make Cake Bunns
Take a quart of fine flower twice scarsed 8 spoonfuls of ale jest 6 spoonfuls of new milk luke warme then strew the yest & milk into your flower & put in a little salt then work youre paste as stiffe as you can work it then wrap it up in a warme cloth & let it lye a quarter of an houre by the fire when you see it light & tender take it upp and work it as stiffe with flower as it was before then work in it half a pound of Butter until you find it very tender under your hand & whilst your oven is a sweepinge work in some Caraway comfits then make them up in Little Rowles & cut them on both sides puting them on flowered papers & pricking them on the top. Clean through & let not your oven be to hott.
To Make Cracknetts;
Take a peck of fine flower twice scarsed over 1 pint & a halfe of sack and 1th of sugar Boyle your sack & suger together & scim the froth of it & break into a dish 1 dozen of eggs but not all the whites take 2th of butter or as much will with your other thing knead your paste & a little yest as you think needfull. it must be stiff kneaded put into pepper ginger cloves mace as much as you think good with a little salt then fashion them & put them in a pann or skillet your water boylinge & when they rise upp take them upp with a skimer put them all into cold water till you have made them all & let your oven be hott ag you have done boylinge them & soe bake them

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To Make Jennets Take a pound of fine flower & as many Eggs as will wett it to be a stiff paste then put in as many caraway and coriander seeds as you think fittinge then make the paste into the fashion of a beane & bake them hard but white then boyle some hard suger with a rose water almost to a Candie & when they come out of the over put them into that candie then put them into the oven or stove to drie. To make Cake Bunns Take a quart of fine flower twice scarsed 8 spoonfuls of ale jest 6 spoonfuls of new milk luke warme then strew the yest & milk into your flower & put in a little salt then work youre paste as stiffe as you can work it then wrap it up in a warme cloth & let it lye a quarter of an houre by the fire when you see it light & tender take it upp and work it as stiffe with flower as it was before then work in it half a pound of Butter until you find it very tender under your hand & whilst your oven is a sweepinge work in some Caraway comfits then make them up in Little Rowles & cut them on both sides puting them on flowered papers & pricking them on the top. Clean through & let not your oven be to hott. To Make Cracknetts; Take a peck of fine flower twice scarsed over 1 pint & a halfe of sack and 1th of sugar Boyle your sack & suger together & scim the froth of it & break into a dish 1 dozen of eggs but not all the whites take 2th of butter or as much will with your other thing knead your paste & a little yest as you think needfull. it must be stiff kneaded put into pepper ginger cloves mace as much as you think good with a little salt then fashion them & put them in a pann or skillet your water boylinge & when they rise upp take them upp with a skimer put them all into cold water till you have made them all & let your oven be hott ag you have done boylinge them & soe bake them