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English cookbook, 1700
Page 64a
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Tart Past Mrs Garland to a bout as much flow'r Dry'd as will make 6 large Tarts put a good spoonfull of Sugar, & work a quarter of a Pound of butter well into itt, then mix it up wth two Eggs & as much fair Water as is necesary to make it into stiff paste; Ice e'm wth Water & a deal of Sugar scears'd over e'm jut when they go into the oven. Bread Srnge Take a pint of Water & boyle it wth a large Onion & some pepper corns, & when it taste well of the seasoning put to it as much bread that has been steep'd in cold Water as will thicken it, & boyle it, & it's enough stir in a lump of butter. a Rice Pudding take a quarter of a pound of Rice & cree it wth milk & while it & hott put in a quart of a pd of butter, & when 'tis cold put in half a pd of Beefe suit chop'd small, 5 Eggs well beat a quarter of a pd of Currans, Sugar
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Tart Past Mrs Garland to a bout as much flow'r Dry'd as will make 6 large Tarts put a good spoonfull of Sugar, & work a quarter of a Pound of butter well into itt, then mix it up wth two Eggs & as much fair Water as is necesary to make it into stiff paste; Ice e'm wth Water & a deal of Sugar scears'd over e'm jut when they go into the oven. Bread Srnge Take a pint of Water & boyle it wth a large Onion & some pepper corns, & when it taste well of the seasoning put to it as much bread that has been steep'd in cold Water as will thicken it, & boyle it, & it's enough stir in a lump of butter. a Rice Pudding take a quarter of a pound of Rice & cree it wth milk & while it & hott put in a quart of a pd of butter, & when 'tis cold put in half a pd of Beefe suit chop'd small, 5 Eggs well beat a quarter of a pd of Currans, Sugar
Szathmary Culinary Manuscripts and Cookbooks
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