DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 23

(23)
To make the fine rusks that is [] and white with oring flowers they are 16 [cents] a pound.  Take 6 pounds of double refined sugar and boal it and clarify is and when you take it of of the last foim.  Then put in a gill of oring flower water then let it boile till it be candy high.  then take it of and put half of it into a pankin with oring some oring flowers and then reflour some of it with Corine and put some oring flowers into your []to dry and loope a slow fire and when  it is veryn har dCandied breake a hole in your pankin bloome and let out all of the syrreys then take of the [log] whch is Candied and breake it in pieces and that which was downward will looke like sugar Candy. yu may lay it as you doe for [Moss out yoire] another and dry it in your stout. the syrup is very good for doing any sort of oringes in and tthe oring flowers you may halfe an ounce of it on London but halfe of them will serve for this quantity of sugar.

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(23) To make the fine rusks that is [] and white with oring flowers they are 16 [cents] a pound. Take 6 pounds of double refined sugar and boal it and clarify is and when you take it of of the last foim. Then put in a gill of oring flower water then let it boile till it be candy high. then take it of and put half of it into a pankin with oring some oring flowers and then reflour some of it with Corine and put some oring flowers into your []to dry and loope a slow fire and when it is veryn har dCandied breake a hole in your pankin bloome and let out all of the syrreys then take of the [log] whch is Candied and breake it in pieces and that which was downward will looke like sugar Candy. yu may lay it as you doe for [Moss out yoire] another and dry it in your stout. the syrup is very good for doing any sort of oringes in and tthe oring flowers you may halfe an ounce of it on London but halfe of them will serve for this quantity of sugar.