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American cookbook, 1759
Page 10
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To make Rasberry-Cakes. Take Rasburyes full ripe, pick of the stalks, & put them into a gally pot & set them into a skillet of water, to stew till they bee very soft, and liquide, then straine out the juice but let not your Strainer bee too thick. Take to a pound of your liquour 14, ounces of refined Sugar: candy your Sugar, & keepe your juice hote upon a chaffing dish of coales, while your Sugar is candying: then put them together, & stirre them, till they bee allmost cold: then sett it to dry, & stirre it twice a day, till it bee come to a thick gelly. Then put it into glasses, or make it into Cakes. If it touch any pewter, it will spoile the colour of it.
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To make Rasberry-Cakes. Take Rasburyes full ripe, pick of the stalks, & put them into a gally pot & set them into a skillet of water, to stew till they bee very soft, and liquide, then straine out the juice but let not your Strainer bee too thick. Take to a pound of your liquour 14, ounces of refined Sugar: candy your Sugar, & keepe your juice hote upon a chaffing dish of coales, while your Sugar is candying: then put them together, & stirre them, till they bee allmost cold: then sett it to dry, & stirre it twice a day, till it bee come to a thick gelly. Then put it into glasses, or make it into Cakes. If it touch any pewter, it will spoile the colour of it.
Szathmary Culinary Manuscripts and Cookbooks
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