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English cookbook, 1700
Page 65
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& Nutmeg to your tast. & Lemon Peele, & a bout a Gill of Brandy & white-wine, cree your rice till it's pretty stif. Wiggs Teversall take 3 quarters of a pd of Flower dry'd, a quarter of a pd of butter, rub a bitt of your butter into the Flower, & melt the other wth a quarter of a Pint of Cream; take a quarter of a pint of Barm & two Eggs, & beat e'm well together, & put them, & the Cream just warm thro a Sive into your Flow'r. & beat e'm well together, & set to rise, & assoon as tis up take a quarter of a pd of Sugar & half an Ounce of Carriway Seeds. & beat e'm in wth a Spoon, bake e'm on Tins in a quick oven, half an Hour.
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& Nutmeg to your tast. & Lemon Peele, & a bout a Gill of Brandy & white-wine, cree your rice till it's pretty stif. Wiggs Teversall take 3 quarters of a pd of Flower dry'd, a quarter of a pd of butter, rub a bitt of your butter into the Flower, & melt the other wth a quarter of a Pint of Cream; take a quarter of a pint of Barm & two Eggs, & beat e'm well together, & put them, & the Cream just warm thro a Sive into your Flow'r. & beat e'm well together, & set to rise, & assoon as tis up take a quarter of a pd of Sugar & half an Ounce of Carriway Seeds. & beat e'm in wth a Spoon, bake e'm on Tins in a quick oven, half an Hour.
Szathmary Culinary Manuscripts and Cookbooks
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