Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 1
More information
digital collection
archival collection guide
transcription tips
(1) How to Clarifie sugar Take 6 pints of water & put it into a brasse pan then take 2 Eggs & breake into it & beat them very well up with a wiskitt then take 12 pound of sugar it must be fine powder sugar & put to it. & set it over the fire. & as soone as it begins to boile put in a pint of water. & doe so for 3 or 4 times more one after another. every time you must [skim?] it cleane & afterwards keepe a gentle fire under it & let it boile softly untill you git of all the scim. then when it is well boiled, take it of the fire & put it into a cleane pot & so keepe it for your use it will keepe 6 moneths boyl half hore To Make [illegible] Baked [illegible] -- 215 216 217 To make Excelent [Phisicks?] -- 218 219 to Make a Cream Chees & [illegible] -- 220 to mak anny Biskets [illegible] puding -- 221 222 223 224 225
Saving...
prev
next
(1) How to Clarifie sugar Take 6 pints of water & put it into a brasse pan then take 2 Eggs & breake into it & beat them very well up with a wiskitt then take 12 pound of sugar it must be fine powder sugar & put to it. & set it over the fire. & as soone as it begins to boile put in a pint of water. & doe so for 3 or 4 times more one after another. every time you must [skim?] it cleane & afterwards keepe a gentle fire under it & let it boile softly untill you git of all the scim. then when it is well boiled, take it of the fire & put it into a cleane pot & so keepe it for your use it will keepe 6 moneths boyl half hore To Make [illegible] Baked [illegible] -- 215 216 217 To make Excelent [Phisicks?] -- 218 219 to Make a Cream Chees & [illegible] -- 220 to mak anny Biskets [illegible] puding -- 221 222 223 224 225
Szathmary Culinary Manuscripts and Cookbooks
sidebar
