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Robert Godfrey receipts, 1665-1799
Page 46
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To make oringe Wine-- Take to 10 or 12 Gallons of spring Watter 24 pound of the best powder sugar 8 whites of Eggs well beat put them into the watter and sugar cold mix them well and boyle it 3 quarters of an hour when it begins to boyle [scum?] it very well and when it is boyled Enough put it in a Tubb to coole and when it is new milk warm put in the juice and rinds of a hundred oringes the rinds must be paired very thin so that only the yellow must be put in and no white when it is coole that it will not scald the [barm?] put in a pint of good ale [illeg.] and 12 ounce of syrrop of Cittorn let all these work 2 days and Nights then add one gallon of Renish wine and tun it up altogether into a vessell let it stand 10 or 12 days then bottle it--- To make a French tart-- take a pound of the best Allmonds blanch them and pound them put in some oringe flower watter to keep them from oyling when they are very small put to them a pound of fresh Butter washed from the salt the yolks of 15 eggs some cream sweeten it to your taste Lay [yis?] on puff paste you may lay candied peale of it if you please but cover it with paste then bake it it will serve for either hott or cold dish the paste must be made without watter take 1/2 a pound of butter and 3 Eggs mix it with the flower till it be a paste
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To make oringe Wine-- Take to 10 or 12 Gallons of spring Watter 24 pound of the best powder sugar 8 whites of Eggs well beat put them into the watter and sugar cold mix them well and boyle it 3 quarters of an hour when it begins to boyle [scum?] it very well and when it is boyled Enough put it in a Tubb to coole and when it is new milk warm put in the juice and rinds of a hundred oringes the rinds must be paired very thin so that only the yellow must be put in and no white when it is coole that it will not scald the [barm?] put in a pint of good ale [illeg.] and 12 ounce of syrrop of Cittorn let all these work 2 days and Nights then add one gallon of Renish wine and tun it up altogether into a vessell let it stand 10 or 12 days then bottle it--- To make a French tart-- take a pound of the best Allmonds blanch them and pound them put in some oringe flower watter to keep them from oyling when they are very small put to them a pound of fresh Butter washed from the salt the yolks of 15 eggs some cream sweeten it to your taste Lay [yis?] on puff paste you may lay candied peale of it if you please but cover it with paste then bake it it will serve for either hott or cold dish the paste must be made without watter take 1/2 a pound of butter and 3 Eggs mix it with the flower till it be a paste
Szathmary Culinary Manuscripts and Cookbooks
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