Transcribe
Translate
English cookbook, 1600s
Page 32
More information
digital collection
archival collection guide
transcription tips
And the white of an egg and beat them untill they come to a paste and ad to it an ounce of white [stuffing?] and soo make them up unto plumbs. To make jumbals. Take two pound of fyne flour weel dryed in an oven and take a pound and a quarter of white suggar and six eggs and leave out thre of the whits and put to it a spoon full of rose water and a little sweet Cream and about the bigness of an egg of fresh butter and rub it among the flower and work it to a paste and roul it out into jumbals. To make puff paste Take a fourth part of flour and lay aside the third part of it then take four
Saving...
prev
next
And the white of an egg and beat them untill they come to a paste and ad to it an ounce of white [stuffing?] and soo make them up unto plumbs. To make jumbals. Take two pound of fyne flour weel dryed in an oven and take a pound and a quarter of white suggar and six eggs and leave out thre of the whits and put to it a spoon full of rose water and a little sweet Cream and about the bigness of an egg of fresh butter and rub it among the flower and work it to a paste and roul it out into jumbals. To make puff paste Take a fourth part of flour and lay aside the third part of it then take four
Szathmary Culinary Manuscripts and Cookbooks
sidebar
