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Carr family cookbook, 1741-1753
Page 77
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To stew golden pippins To a pound of pippins one pound of fine sugar, with as much water as will cover them as you pare them put them in water to preserve their colour, the juice of a lemon with all the rind out in long stripes stewed with them, they must be kept continually turning, and taken out as they clear. To make sea biskets One pound and a half of flower to a quater of pound butter warm the milk & butter in it a spoonful of yest knead it pritty stif & let it stand one hour and a half to rise
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To stew golden pippins To a pound of pippins one pound of fine sugar, with as much water as will cover them as you pare them put them in water to preserve their colour, the juice of a lemon with all the rind out in long stripes stewed with them, they must be kept continually turning, and taken out as they clear. To make sea biskets One pound and a half of flower to a quater of pound butter warm the milk & butter in it a spoonful of yest knead it pritty stif & let it stand one hour and a half to rise
Szathmary Culinary Manuscripts and Cookbooks
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