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English cookbook, 1600s
Page 34
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Take thre pound of flour being weel dryed in an oven and search it and then take a pound of good sweet butter and the yolks of four eggs and a spoon full of rose water and as much Cream as will make it into a paste and as much greated nutmeg and beaten cannall as will give it a realish and roul out your paste with a rouling pin and forget not when you put in your Cream to put in a pound of Suggar being searched then cut out your Suggar cakes into whate shape you please and bake them in an ordinary hot oven. To bake any sort of fresh fish. Take your fish and scale
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Take thre pound of flour being weel dryed in an oven and search it and then take a pound of good sweet butter and the yolks of four eggs and a spoon full of rose water and as much Cream as will make it into a paste and as much greated nutmeg and beaten cannall as will give it a realish and roul out your paste with a rouling pin and forget not when you put in your Cream to put in a pound of Suggar being searched then cut out your Suggar cakes into whate shape you please and bake them in an ordinary hot oven. To bake any sort of fresh fish. Take your fish and scale
Szathmary Culinary Manuscripts and Cookbooks
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