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Robert Godfrey receipts, 1665-1799
Page 42
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A Perfume To Burne take a quarter of a pound of damask rose budds cut from ye. white stamp them very fine & put to them a spoonfull of rose water let them stand close couered all night, then take one ounce of Beniamin searsd into powder 20 grams of Ciuett, & 10 of musk mingle all this with roses, beat them well together make them into little cakes,& put them betweene Rose leaves, & dry them in sheets of paper, To make lymonade, take 6 pints of white wine, & mix it with 5 pints of water & a pint & a half of sirrup of lemons, then bottle it upp, & perfume it yf you like it, the syrup of lemon must bee made with ye. Juice of lemons & as much loaf suger as will bring it to a bodie for a sirrup, & not to be boyled at all To make Lemon Creame Take 4 great Lemons chip them, shred the chips small & steep them in the Juice of the lemons 3 houres then take a quarte 0f water & 2 spoonfuls of rose water & the white of 8 eggs & the yelk of one the Eggs must be well beaten, then put them to the other things, & strain it, sett it on the fire, & let it but Just boyle, sweeten it wth. double refine suger, before it is boyled, put in musk or Ambergreece yf you like it, Sawseges Take the same proportion of the [Rarernge?] of a hogg as of the fatt of the flea, add to it a little grated Bread season it with pepper salt & nut megg & rose water Beat them altogether & put them into pork gutts or [Less?] gutts as you like
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A Perfume To Burne take a quarter of a pound of damask rose budds cut from ye. white stamp them very fine & put to them a spoonfull of rose water let them stand close couered all night, then take one ounce of Beniamin searsd into powder 20 grams of Ciuett, & 10 of musk mingle all this with roses, beat them well together make them into little cakes,& put them betweene Rose leaves, & dry them in sheets of paper, To make lymonade, take 6 pints of white wine, & mix it with 5 pints of water & a pint & a half of sirrup of lemons, then bottle it upp, & perfume it yf you like it, the syrup of lemon must bee made with ye. Juice of lemons & as much loaf suger as will bring it to a bodie for a sirrup, & not to be boyled at all To make Lemon Creame Take 4 great Lemons chip them, shred the chips small & steep them in the Juice of the lemons 3 houres then take a quarte 0f water & 2 spoonfuls of rose water & the white of 8 eggs & the yelk of one the Eggs must be well beaten, then put them to the other things, & strain it, sett it on the fire, & let it but Just boyle, sweeten it wth. double refine suger, before it is boyled, put in musk or Ambergreece yf you like it, Sawseges Take the same proportion of the [Rarernge?] of a hogg as of the fatt of the flea, add to it a little grated Bread season it with pepper salt & nut megg & rose water Beat them altogether & put them into pork gutts or [Less?] gutts as you like
Szathmary Culinary Manuscripts and Cookbooks
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