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Penelope Pemberton cookbook, Dec. 19, 1716
Page 173
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& halfe as thick make it as longe agane abrode Lay it one ye buterd paper set it in an oven not to hot last it borne Litle gingerbread caks Take 2 pound & halfe of good flower a pound of buter washt from salt clarifide & ye dros taken from it: mix with it 2 pound of trackle & 5 or 6 spoonefolls of warme ale or brandy: yu have rady mixt with ye flower 2 ounses of ginger or too yr teast one ounse of caraway seeds one of coryander one of browne suger: make a hole in ye flower yn put in ye lickquids make it into a peast it will be [ligh?] dust yr table & role it out & cut it with a glass about so bige as a crowne peese Lay ym one buter papers & bake them throughly but not borne ym yu must ceep ym in ye are of a fier or ye will go soft To Make dropt biskits Take 6 eggs yolks & whits beat ym very well with a whisk yu may put in by a spoonefol or 2 at a time a pound of lofe suger serst only yu may lave out about 3 ouonses to put in at last & to dust over ym when ye go into ye oven yn after ye same maner a pound of very fine flower yu must not lave of baten after yu begin first with ye eggs & when it grose to sad for ye whisk beat it with a woden slise or stamper ye will take an ours batin ye eggs must be of ye largest ye will be sad put
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& halfe as thick make it as longe agane abrode Lay it one ye buterd paper set it in an oven not to hot last it borne Litle gingerbread caks Take 2 pound & halfe of good flower a pound of buter washt from salt clarifide & ye dros taken from it: mix with it 2 pound of trackle & 5 or 6 spoonefolls of warme ale or brandy: yu have rady mixt with ye flower 2 ounses of ginger or too yr teast one ounse of caraway seeds one of coryander one of browne suger: make a hole in ye flower yn put in ye lickquids make it into a peast it will be [ligh?] dust yr table & role it out & cut it with a glass about so bige as a crowne peese Lay ym one buter papers & bake them throughly but not borne ym yu must ceep ym in ye are of a fier or ye will go soft To Make dropt biskits Take 6 eggs yolks & whits beat ym very well with a whisk yu may put in by a spoonefol or 2 at a time a pound of lofe suger serst only yu may lave out about 3 ouonses to put in at last & to dust over ym when ye go into ye oven yn after ye same maner a pound of very fine flower yu must not lave of baten after yu begin first with ye eggs & when it grose to sad for ye whisk beat it with a woden slise or stamper ye will take an ours batin ye eggs must be of ye largest ye will be sad put
Szathmary Culinary Manuscripts and Cookbooks
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