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Anne Bayne booke [of recipes] circa 1700
Page 172
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(172) To make paist Jamballs Take one pound & 28 of fine flower & one pound of fine sugar both searct & dried in the oven 6 Eggs & 3 whites of Eggs. 6 spoonfulls of sweet Cream & as much [Kofewater?] the quantity of an Egg of fresh butter. mingle all these together & make your poist stif & work it very well then breake it abroad. & some coriander seeds & caraway seeds sowke them in long peices make them in what forme you please. & lay them on py plates which must be buttered. & prick them & bake them like bread.__ To make fine paist for a pasty Take a peck of fine flower & 6 pound of fresh butter that hath laid all night in fresh water rub your butter in very small then work it up with spring water but not too stif.
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(172) To make paist Jamballs Take one pound & 28 of fine flower & one pound of fine sugar both searct & dried in the oven 6 Eggs & 3 whites of Eggs. 6 spoonfulls of sweet Cream & as much [Kofewater?] the quantity of an Egg of fresh butter. mingle all these together & make your poist stif & work it very well then breake it abroad. & some coriander seeds & caraway seeds sowke them in long peices make them in what forme you please. & lay them on py plates which must be buttered. & prick them & bake them like bread.__ To make fine paist for a pasty Take a peck of fine flower & 6 pound of fresh butter that hath laid all night in fresh water rub your butter in very small then work it up with spring water but not too stif.
Szathmary Culinary Manuscripts and Cookbooks
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