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Anne Bayne booke [of recipes] circa 1700
Page 18
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To make rid yorke ginger bread Take 3 quarts of good ale a quart of Anniseed water a spoonfull of sack & as much Cinamon water. 6 pound of browne sugar set them on the fire in a good large pan & let them boile then have ready halfe a pound of Almonds blansht & rub & 1 ounce of mace cloves & nutmeg weighed altogether & 1 ounce of Cinamon & 4 ounces of ginger 2 ounces of Liquoris powder 4 ounces of [saunders?] 2 ounces of Anniseeds finely [fearst?]. mix all that with your Almonds & put them into your pan when it boiles & let it boile against & have 6 pound of whitebread dried which must be done thus take your loaves & cut them in slices like toasts & dry them in your oven till it will beat in your morter & then beat it & put it thro your [wire?] seive & when your liquor & spirits hath had a boile put in your bread by little & little & keeps it stiring all the while & when your bread is all in. keepe it stiring a little while then take it of. besure you doe not let it set on the pan bodome you may [print?] it then or as your have [ottasion?] you must mix a handfull of Saunders 2 of liquoris powder a little ginger & a little Cinamon & they will looke like Cinamon & [washe?] it over with [cloase?] Cinamon
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To make rid yorke ginger bread Take 3 quarts of good ale a quart of Anniseed water a spoonfull of sack & as much Cinamon water. 6 pound of browne sugar set them on the fire in a good large pan & let them boile then have ready halfe a pound of Almonds blansht & rub & 1 ounce of mace cloves & nutmeg weighed altogether & 1 ounce of Cinamon & 4 ounces of ginger 2 ounces of Liquoris powder 4 ounces of [saunders?] 2 ounces of Anniseeds finely [fearst?]. mix all that with your Almonds & put them into your pan when it boiles & let it boile against & have 6 pound of whitebread dried which must be done thus take your loaves & cut them in slices like toasts & dry them in your oven till it will beat in your morter & then beat it & put it thro your [wire?] seive & when your liquor & spirits hath had a boile put in your bread by little & little & keeps it stiring all the while & when your bread is all in. keepe it stiring a little while then take it of. besure you doe not let it set on the pan bodome you may [print?] it then or as your have [ottasion?] you must mix a handfull of Saunders 2 of liquoris powder a little ginger & a little Cinamon & they will looke like Cinamon & [washe?] it over with [cloase?] Cinamon
Szathmary Culinary Manuscripts and Cookbooks
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