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Anne Bayne booke [of recipes] circa 1700
Page 115
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(115) To make a very fine Tanzy Take 2 penny [loaves?] cut of all the Crust. & take 3 pints of Creame boile them very well together with a little nutmeg mace & Cinamon power them thru a haire seive. & rub it thru with a ladle or back of a spoon. then take 16 Eggs leave out 6 of the whites. beat them very well with rose water & a little sack then sweeten it to your taist with fine powder sugar: then take a handfull of Tanzy. & if you can git greene wheat if not spinidge. beat them very well with a little milk. & strain in as much as will make it very greene. so fry it. or if you will you may bake it. it doth better to make it very stif in a brasse pan over the fire then put it into your frying pan. & let it stand before the fire as if it were a pan puddin
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(115) To make a very fine Tanzy Take 2 penny [loaves?] cut of all the Crust. & take 3 pints of Creame boile them very well together with a little nutmeg mace & Cinamon power them thru a haire seive. & rub it thru with a ladle or back of a spoon. then take 16 Eggs leave out 6 of the whites. beat them very well with rose water & a little sack then sweeten it to your taist with fine powder sugar: then take a handfull of Tanzy. & if you can git greene wheat if not spinidge. beat them very well with a little milk. & strain in as much as will make it very greene. so fry it. or if you will you may bake it. it doth better to make it very stif in a brasse pan over the fire then put it into your frying pan. & let it stand before the fire as if it were a pan puddin
Szathmary Culinary Manuscripts and Cookbooks
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