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Anne Bayne booke [of recipes] circa 1700
Page 221
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(221) How to Make [Nuns ?] Biskets Take half a pound of Lofe Sugar beaten & searsed Soe beat itt with the yolkes of 5 new lade egs beat half a pound of blanched Alamonde with the whites of 6 then mix them togather quater the Gill of tow Lemons a quarter pece of candid Citteron beat them all well togather then stir in a quarter of a pound of fine flower then putt them in pans well buttered an oven as hot as for a manchitt will Bake them [circled: Mrs Green 2 to tea] To make an orring pudding Take the yalkes of 16 eggs half a pound of butter a pound of Lofe Sugar beat & searsed greate the rind of tow Sivel orrings into itt then take an egg yolke a spounfull of Sugar a pece of butter rub them well or beate them in a marble morter soe doe itt by degrees till you have beat all the eggs sugar & butter & the rind of your orring to gather then putt in the juec of one orring & one Leamon putt a thin past under & over itt.-----
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(221) How to Make [Nuns ?] Biskets Take half a pound of Lofe Sugar beaten & searsed Soe beat itt with the yolkes of 5 new lade egs beat half a pound of blanched Alamonde with the whites of 6 then mix them togather quater the Gill of tow Lemons a quarter pece of candid Citteron beat them all well togather then stir in a quarter of a pound of fine flower then putt them in pans well buttered an oven as hot as for a manchitt will Bake them [circled: Mrs Green 2 to tea] To make an orring pudding Take the yalkes of 16 eggs half a pound of butter a pound of Lofe Sugar beat & searsed greate the rind of tow Sivel orrings into itt then take an egg yolke a spounfull of Sugar a pece of butter rub them well or beate them in a marble morter soe doe itt by degrees till you have beat all the eggs sugar & butter & the rind of your orring to gather then putt in the juec of one orring & one Leamon putt a thin past under & over itt.-----
Szathmary Culinary Manuscripts and Cookbooks
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