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English cookbook, 1700
Page 59a
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Milk Punch 59 The rinds of five Lemons, steep'd in a quart of Brandy for forty Eight hours, Squeeze your Juice & add a quart & half a pint of Spring Water, half a pound of double refin'd Sugar, near a Nutmeg grated, set it on ye fire with a full pint of Milk, & just as it rises take it off ye fire & let it stand an hour, then filtre it thro' a flannel Bag. Mrs Wright Doctor Dickens Bread Melt a quarter of a pound of good fresh butter in a pint of New Milk, then add to it a quarter of a pint of good yeast (not bitter) & as much flour as will make it into a soft paste, with a few Carraway seeds, make it into cakes & bake them about Twenty minutes Mrs Wright Fish Sauce Take 4 Anchov'es, two Eschalots, put them into a Sauce pan with a little red wine, two blades of mace two or three Spoonfuls of Gravy, simmer them over ye fire & thick it with Butter. Mrs Cleeve
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Milk Punch 59 The rinds of five Lemons, steep'd in a quart of Brandy for forty Eight hours, Squeeze your Juice & add a quart & half a pint of Spring Water, half a pound of double refin'd Sugar, near a Nutmeg grated, set it on ye fire with a full pint of Milk, & just as it rises take it off ye fire & let it stand an hour, then filtre it thro' a flannel Bag. Mrs Wright Doctor Dickens Bread Melt a quarter of a pound of good fresh butter in a pint of New Milk, then add to it a quarter of a pint of good yeast (not bitter) & as much flour as will make it into a soft paste, with a few Carraway seeds, make it into cakes & bake them about Twenty minutes Mrs Wright Fish Sauce Take 4 Anchov'es, two Eschalots, put them into a Sauce pan with a little red wine, two blades of mace two or three Spoonfuls of Gravy, simmer them over ye fire & thick it with Butter. Mrs Cleeve
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