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 49

(49) To make Rasberry cleare cakes Take what quantity you please of Rasps & breake them on the top of your pulping seive & squeaze out all that ever you can git out till the seeds be very dry. then have ready of the Jelly of goosberries as much as you have of your Rasps put it into your pan with a few seeds & heat it very well. then weigh it & to a pound of Jelly put a pound of doublerefined sugar thro your wier seive. & when your Jelly is very  hot put in your sugar & stir it very well then put it into your pots or glasses & set it into your stove to dry & when they are dry at the bodome turne them as you doe your other cleare cakes upon glasses & set them in to dry
To make paist of Rasberries in moulds Take the seeds that leaves of your cleare cakes & put them into your pan & heat them very well. then weigh them & to a pound of your pulp put a pound of fine powder sugar put thro a wier seive & when your pulp is very hot then put in your sugar & stir it in then take it of & poure it into a pankin. & the next day lay it out with paist moulds upon glasses or bords. & set it into your stove to dry. if you doe not make cleare cakes you must take out all the Juice or it will not lay out.

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(49) To make Rasberry cleare cakes Take what quantity you please of Rasps & breake them on the top of your pulping seive & squeaze out all that ever you can git out till the seeds be very dry. then have ready of the Jelly of goosberries as much as you have of your Rasps put it into your pan with a few seeds & heat it very well. then weigh it & to a pound of Jelly put a pound of doublerefined sugar thro your wier seive. & when your Jelly is very hot put in your sugar & stir it very well then put it into your pots or glasses & set it into your stove to dry & when they are dry at the bodome turne them as you doe your other cleare cakes upon glasses & set them in to dry To make paist of Rasberries in moulds Take the seeds that leaves of your cleare cakes & put them into your pan & heat them very well. then weigh them & to a pound of your pulp put a pound of fine powder sugar put thro a wier seive & when your pulp is very hot then put in your sugar & stir it in then take it of & poure it into a pankin. & the next day lay it out with paist moulds upon glasses or bords. & set it into your stove to dry. if you doe not make cleare cakes you must take out all the Juice or it will not lay out.