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English cookbook, 1600s
Page 83
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water and skink your milk and ryce upon it and season it with cannall. To make a dyet loafe. Take the yolks of six eggs and four whits and beat them then put in ten ounces of suggar and beat these altogether then put in some Anas seeds and some beaten cannall and two or thre spoonfuls of rose water and twelve ounces of flour and beat them altogether untill they be weel mixed and put it into the case and straw suggar upon the tops of it and when it is a litle baken cover it with a piece of gray paper and put it into the oven again
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water and skink your milk and ryce upon it and season it with cannall. To make a dyet loafe. Take the yolks of six eggs and four whits and beat them then put in ten ounces of suggar and beat these altogether then put in some Anas seeds and some beaten cannall and two or thre spoonfuls of rose water and twelve ounces of flour and beat them altogether untill they be weel mixed and put it into the case and straw suggar upon the tops of it and when it is a litle baken cover it with a piece of gray paper and put it into the oven again
Szathmary Culinary Manuscripts and Cookbooks
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