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English cookbook, 1750-1780
Page 73
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To Make Oyster Loovs. 73 Take 6 penny duck rouls cut all ye crum out by a hole at ye top fry & turn & role ym very often in ye frying, yn take a quart of oysters stew ym in ye one liquer & some good grave & other seasinning to your taist & thicker ym wt butter fill ye loves & som over you may take french beens diped in Eggs & fried for garnish & slised lemon To Make Oring Loovs. Cut a hole in ye top of ye oringes & wt a scaper or a penknife take out all ye meat & as much of ye whits as you can put ym in to fair water lett ym lye an hour or 2 yn put ym in to fresh water & boyle ym till tender Shifing ye watter till bitterness be out wn ye are boyled Enough wipe ym very dry & put ym in to a pan yt will just hold ym & put in as much spring watter as will cover ym & as much suger as will make it a thick surrop & lett ym boyle yn take ym of & lett ym lye a night in the surop yn take some naple bisket greated & some suit or marrow cut very fine some Egg beaten a little suger nutmeg sack oring flower watter mix it of ye thickness of a bread puding fill ye oring wt it & put on ye tops & bake ym in a oven yn same heat as for tarts & wn ye come out dust ym cover with suger.
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To Make Oyster Loovs. 73 Take 6 penny duck rouls cut all ye crum out by a hole at ye top fry & turn & role ym very often in ye frying, yn take a quart of oysters stew ym in ye one liquer & some good grave & other seasinning to your taist & thicker ym wt butter fill ye loves & som over you may take french beens diped in Eggs & fried for garnish & slised lemon To Make Oring Loovs. Cut a hole in ye top of ye oringes & wt a scaper or a penknife take out all ye meat & as much of ye whits as you can put ym in to fair water lett ym lye an hour or 2 yn put ym in to fresh water & boyle ym till tender Shifing ye watter till bitterness be out wn ye are boyled Enough wipe ym very dry & put ym in to a pan yt will just hold ym & put in as much spring watter as will cover ym & as much suger as will make it a thick surrop & lett ym boyle yn take ym of & lett ym lye a night in the surop yn take some naple bisket greated & some suit or marrow cut very fine some Egg beaten a little suger nutmeg sack oring flower watter mix it of ye thickness of a bread puding fill ye oring wt it & put on ye tops & bake ym in a oven yn same heat as for tarts & wn ye come out dust ym cover with suger.
Szathmary Culinary Manuscripts and Cookbooks
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