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Robert Godfrey receipts, 1665-1799
Page 48
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To Make Small Mead. Take 4 poun off hony to 12 quarts of water 2 pound of Lubon sugar 3 score cloves and 4 or 5 raisens of ginger boyle it and scum it very well, slice a large lemon into it while it is on ye fire then lett it stand till it is cold. Then take 9 slices of bread and spread them all over with Barm and put them into a vessell so put in the mead stop it up close and let it stand a week then bottle it and it will be fit to drink in a months time. To Make A Breakfast Cake Take a quarter of a peck of fine flower wett it with a pint of cold cream 6 spoonfull of good east and eggs into the flower mead it as stiff as white bread and sett it before ye ffire to rise after that work one pound of Carraway Comfits together one pound of sweet melted butter betwixt your hands into your paste and make and make it up into a light cake and strew a few carraway comfits of the top of it putt a few sweet meats in it if you please. To Presearve Oringes in Jelley Mrs. Clarks way. Chip them thin and put them into water and boyle them tender [?] a hole at the top after you have boyled them and take out the inside put ym in a thin sirrup and heat them every other
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To Make Small Mead. Take 4 poun off hony to 12 quarts of water 2 pound of Lubon sugar 3 score cloves and 4 or 5 raisens of ginger boyle it and scum it very well, slice a large lemon into it while it is on ye fire then lett it stand till it is cold. Then take 9 slices of bread and spread them all over with Barm and put them into a vessell so put in the mead stop it up close and let it stand a week then bottle it and it will be fit to drink in a months time. To Make A Breakfast Cake Take a quarter of a peck of fine flower wett it with a pint of cold cream 6 spoonfull of good east and eggs into the flower mead it as stiff as white bread and sett it before ye ffire to rise after that work one pound of Carraway Comfits together one pound of sweet melted butter betwixt your hands into your paste and make and make it up into a light cake and strew a few carraway comfits of the top of it putt a few sweet meats in it if you please. To Presearve Oringes in Jelley Mrs. Clarks way. Chip them thin and put them into water and boyle them tender [?] a hole at the top after you have boyled them and take out the inside put ym in a thin sirrup and heat them every other
Szathmary Culinary Manuscripts and Cookbooks
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