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 25

(25)
To make fine biskets of [Apricots?] or of any sort of fruit take your [apricots?] and put them into your pan with as much water as will cover them let them boile till they be a very thick pulp then put them thro your pulping seive then weigh it and put it in your pan and dry it on your fire and to 6 ounces of your pulp you must put [8?] ounces of double refined sugar well dried. mix it in a marble mortar with the pulp. your sugar must be put tho a wior seive. then take the froth of 2 eggs and mix them altogether then drop them on [glassis?] or put them on some little [cards?] like drippin pans and lay them in your stove to dry. if you make them of rasberry you must breake them with your hand and take away the juice and dry the pulp in a pan very well
To make [Craskmills?]
Take halfe a pound of sugar and halfe a pound of flour and 3 ounces of butter halfe an ounce of Caraway seeds 2 egg yolks a little oring flower water or rose water make all those into a stif paist cut them out with a coffee cup and bake them upon tins.

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(25) To make fine biskets of [Apricots?] or of any sort of fruit take your [apricots?] and put them into your pan with as much water as will cover them let them boile till they be a very thick pulp then put them thro your pulping seive then weigh it and put it in your pan and dry it on your fire and to 6 ounces of your pulp you must put [8?] ounces of double refined sugar well dried. mix it in a marble mortar with the pulp. your sugar must be put tho a wior seive. then take the froth of 2 eggs and mix them altogether then drop them on [glassis?] or put them on some little [cards?] like drippin pans and lay them in your stove to dry. if you make them of rasberry you must breake them with your hand and take away the juice and dry the pulp in a pan very well To make [Craskmills?] Take halfe a pound of sugar and halfe a pound of flour and 3 ounces of butter halfe an ounce of Caraway seeds 2 egg yolks a little oring flower water or rose water make all those into a stif paist cut them out with a coffee cup and bake them upon tins.