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

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Page 22

SohEun Kim
To make wiggs
take two pound of butter a reasonable quantity of ale yest,
half a pound of sugar, two ounces of caraway comfits, half
a nutmeg, grated one egg, Eight or ten spoonfuls of 
rose water , melt your butter in a skillet & put your 
rose water into the butter & when it is melted, then take
so much fine flour as will serue for this quantity of stuff
the first thing you putt into your flour, let it be ?
strained ? so mingle that together & then put in your
other things, then work it well together, but let it not
be too stiff, then make it up, & heat your oven as hot
as for french bread cakes.

To make sugar Cakes,
take three quarters of a pound of sugar one pound of
butter, four yolks of eggs, four spoonfuls of cream,
& put in so much flour as will make it stiff enough
for cakes, & so bread it together, & make them up
into cakes.

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SohEun Kim To make wiggs take two pound of butter a reasonable quantity of ale yest, half a pound of sugar, two ounces of caraway comfits, half a nutmeg, grated one egg, Eight or ten spoonfuls of rose water , melt your butter in a skillet & put your rose water into the butter & when it is melted, then take so much fine flour as will serue for this quantity of stuff the first thing you putt into your flour, let it be ? strained ? so mingle that together & then put in your other things, then work it well together, but let it not be too stiff, then make it up, & heat your oven as hot as for french bread cakes. To make sugar Cakes, take three quarters of a pound of sugar one pound of butter, four yolks of eggs, four spoonfuls of cream, & put in so much flour as will make it stiff enough for cakes, & so bread it together, & make them up into cakes.