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English cookbook, 1600s
Page 33
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Eggs and squize and beat them very weel then mix them with a litle water and put them amongst your flour and work it unto a paste and remember to let your water be cold and after you have wrought it up to a paste roul it out with a roling pin and take a handfull of flour and sprinkle upon the table and cut your paste into two and lay the on halfe of it upon the table and then spread butter upon it prety thick and lay the other halfe upon it and roul it out again with your rouling pin and doo this six or seven tymes untill it be enough then roul it out for what you intend it To make Suggar Cakes
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Eggs and squize and beat them very weel then mix them with a litle water and put them amongst your flour and work it unto a paste and remember to let your water be cold and after you have wrought it up to a paste roul it out with a roling pin and take a handfull of flour and sprinkle upon the table and cut your paste into two and lay the on halfe of it upon the table and then spread butter upon it prety thick and lay the other halfe upon it and roul it out again with your rouling pin and doo this six or seven tymes untill it be enough then roul it out for what you intend it To make Suggar Cakes
Szathmary Culinary Manuscripts and Cookbooks
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