DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English recipe and housebook, 1689-1732

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Page 35

to presarve gren wolnuts bowl them till the watter be better then take them of the fiere and put them into cold watter then peel the bark of them and weigh them and ad to them thar weit in suger with a lettell watter as will wet the suger set them agen one the fier and boyl them up then take them of let them stand then boul them again so kep them for your use
To wash pout take a cloth and sow your pout uppone it then have a clen bord then  tou tour chovk and pout [smoneh?] down upon it and sope your cloth under the pout and smoth the pout close down and lay a letell sope uppon it if it is dorty then put a fine cloth over it then have reddy a brush som warm watter and throw all over it then bet or rob it with the brush and throw on watter agen tell it is clen and if ned be lay one lard sope tell you be sher it is clen then tak a lettell with starch and watter and strow over it to renc it and set it a drying and make som cler starch and rob one it so that it may be very stif set it to drayn in the son or by the fiere let it no beover dry befor you tak it of the bord
To make suger cakes take one pound of flouer dryed and [sceresd?] put to it half a pound of suger dryed and [cerced?] put to this half a pound of butter the same day it is  chorned without solt bet if with ros watter take the yolks of 4 egs and one with with the butter brack it into your flouer and suer work it well in your hans till it comes to a past
[[[PONT IS A TYPE OF FISH]]]

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to presarve gren wolnuts bowl them till the watter be better then take them of the fiere and put them into cold watter then peel the bark of them and weigh them and ad to them thar weit in suger with a lettell watter as will wet the suger set them agen one the fier and boyl them up then take them of let them stand then boul them again so kep them for your use To wash pout take a cloth and sow your pout uppone it then have a clen bord then tou tour chovk and pout [smoneh?] down upon it and sope your cloth under the pout and smoth the pout close down and lay a letell sope uppon it if it is dorty then put a fine cloth over it then have reddy a brush som warm watter and throw all over it then bet or rob it with the brush and throw on watter agen tell it is clen and if ned be lay one lard sope tell you be sher it is clen then tak a lettell with starch and watter and strow over it to renc it and set it a drying and make som cler starch and rob one it so that it may be very stif set it to drayn in the son or by the fiere let it no beover dry befor you tak it of the bord To make suger cakes take one pound of flouer dryed and [sceresd?] put to it half a pound of suger dryed and [cerced?] put to this half a pound of butter the same day it is chorned without solt bet if with ros watter take the yolks of 4 egs and one with with the butter brack it into your flouer and suer work it well in your hans till it comes to a past [[[PONT IS A TYPE OF FISH]]]