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Anne Bayne booke [of recipes] circa 1700
Page 3
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(3) How to make smooth Comfits of Almonds Carrawaies & Coriander Take your Almonds & dry them very well in your pan then boile your [scim?] & wett them 2 or 3 times with your [scim?] & every time you dry them, doe them very well with your fine flower. then take them of the fire & sift them. then put them into your pan. then wett them very well with your sugar that is Clarified then take a good quantity of double refined sugar Clarified & put it into your pan & let it boile until it will draw betweene your fingers. then take a spoonfull or 2 of your sugar & put into your mortar with 3 grains of musk then put it into your pan. then wett your Almonds very well with your double refined sugar & dry them very well. & doo so 3 or 4 times the lesse sugar you lay on them at a time the better. & the more times you take to work them the better & smoother they will be - - - - To still ye best Milke Water Balm & Burridge, of each a Handful, [Cardus Ant Bayne?] wormwood, Rue Mint, Angelico, Savory Mary Gold, of each a handfull. Put Marjorum, Rose Mary Red Sage, Isopp of each one Handfull, shred these Herbs and put them into a Pott, with as much Milke as will cover Them, lett Them stand all Night, & the next Morning Distill Them. A Cold Still is the Beste.
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(3) How to make smooth Comfits of Almonds Carrawaies & Coriander Take your Almonds & dry them very well in your pan then boile your [scim?] & wett them 2 or 3 times with your [scim?] & every time you dry them, doe them very well with your fine flower. then take them of the fire & sift them. then put them into your pan. then wett them very well with your sugar that is Clarified then take a good quantity of double refined sugar Clarified & put it into your pan & let it boile until it will draw betweene your fingers. then take a spoonfull or 2 of your sugar & put into your mortar with 3 grains of musk then put it into your pan. then wett your Almonds very well with your double refined sugar & dry them very well. & doo so 3 or 4 times the lesse sugar you lay on them at a time the better. & the more times you take to work them the better & smoother they will be - - - - To still ye best Milke Water Balm & Burridge, of each a Handful, [Cardus Ant Bayne?] wormwood, Rue Mint, Angelico, Savory Mary Gold, of each a handfull. Put Marjorum, Rose Mary Red Sage, Isopp of each one Handfull, shred these Herbs and put them into a Pott, with as much Milke as will cover Them, lett Them stand all Night, & the next Morning Distill Them. A Cold Still is the Beste.
Szathmary Culinary Manuscripts and Cookbooks
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