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Robert Godfrey receipts, 1665-1799
Page 81
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To make Eringo Cream-- to a Quart of Cream take near a Quarter of a pound of preserved eringo dryed cut it into small pieces boyle it well in the Cream till it is thick you may add some perfume if you please and if you think it not thick enough beat the white of one Egg very well and stir it in over the fire-- To make Bread-- take a Quart of new milk half a pint of water a pint of Ale East- a little salt strain all these into a tray and stirr in by degrees as much flower as will make a stiff a paste as one can well get ones hand out then set it to rise and bake it in a quick oven make it in pretty large long roles an hour will bake it-- To make little Breakfast Cakes-- take 3 quarters of a pound of fine flower half a pound of [white?] sugar half an ounce of Carraway seeds mix them alltogether with 2 Eggs and a little rose water and work it into paste [turn?] it as little as you can with your hands role them out very [thin?] cut them with a glass and bake them upon papers in ye. oven after anything is Baked any time after take half a pound of double Refind Sugar and boyle it to a Syrrup and dip your Cakes in it lay them on a dish to dry before the fire-- To make Crust for tarts or pyes-- take a pound and quarter of flower rub half a pound of butter into it, wet it with an Egg well beaten and as much cold water as will make it a paste- if you please you may mix a little Sugar with your flower--
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To make Eringo Cream-- to a Quart of Cream take near a Quarter of a pound of preserved eringo dryed cut it into small pieces boyle it well in the Cream till it is thick you may add some perfume if you please and if you think it not thick enough beat the white of one Egg very well and stir it in over the fire-- To make Bread-- take a Quart of new milk half a pint of water a pint of Ale East- a little salt strain all these into a tray and stirr in by degrees as much flower as will make a stiff a paste as one can well get ones hand out then set it to rise and bake it in a quick oven make it in pretty large long roles an hour will bake it-- To make little Breakfast Cakes-- take 3 quarters of a pound of fine flower half a pound of [white?] sugar half an ounce of Carraway seeds mix them alltogether with 2 Eggs and a little rose water and work it into paste [turn?] it as little as you can with your hands role them out very [thin?] cut them with a glass and bake them upon papers in ye. oven after anything is Baked any time after take half a pound of double Refind Sugar and boyle it to a Syrrup and dip your Cakes in it lay them on a dish to dry before the fire-- To make Crust for tarts or pyes-- take a pound and quarter of flower rub half a pound of butter into it, wet it with an Egg well beaten and as much cold water as will make it a paste- if you please you may mix a little Sugar with your flower--
Szathmary Culinary Manuscripts and Cookbooks
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