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Anne Bayne booke [of recipes] circa 1700
Page 216a
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To make Gingerberd Nutts Take ten Blew & White Coffee Cups of fine flower, well dryed by your fire, Rub into that fine a quarter of a pound of fine Bute then put in a cup of fine sugar seven tea spoonfuls of grated ginger too spoonfuls of nutt meg & mace, [illegible] it up with three cupps of Treakle what sweet meats you please This recit made them by all Mrs. Beats 1766
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To make Gingerberd Nutts Take ten Blew & White Coffee Cups of fine flower, well dryed by your fire, Rub into that fine a quarter of a pound of fine Bute then put in a cup of fine sugar seven tea spoonfuls of grated ginger too spoonfuls of nutt meg & mace, [illegible] it up with three cupps of Treakle what sweet meats you please This recit made them by all Mrs. Beats 1766
Szathmary Culinary Manuscripts and Cookbooks
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