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Robert Godfrey receipts, 1665-1799
Page 15
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To make Biskett; 15 Take a peck of flower, take a pound of Butter & break it in cold one quarter of a pound of [Annyseeds?] 1 ounce of Caraway seeds & a little cloues & mace & a quarter of a pound of suger a quart of good Ale yest theis are all to be beaten upp with cold water very stiffe & thouroughly kneaded then take the quantity of an Egg of the paste for euery Biskett then mould them too & fro & flower them a little & [driue?] them flatt two & two together to be very thinn then prick them on both sides as they lie double very well then take them asunder & fling them into the ouen letting the side you prick them on be next the ouen ye. best seasoned ouen for hem wilbe presently after manchett is drawne or yf you heat an ouen purposely then you must heat it reasonable hott & lett it stand till it is come to the same temper as when manchet is drawn, this proportion will make at least 6 douzen; To make a sack posett take a pint of sack & sweeten it with suger to your taste then put it in a pritty bigg Bason & sett it on the fire & lett it boyle then take the yelks of 10 Eggs & stir it into ye. Bason & keep it stirring till the things be well mingled then let it stand uppon a gentle fire but not to boyle nor stirr it with a spoone but lett it harden when you send it in strew suger on it it wilbe a great while before it be hard enough to eate
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To make Biskett; 15 Take a peck of flower, take a pound of Butter & break it in cold one quarter of a pound of [Annyseeds?] 1 ounce of Caraway seeds & a little cloues & mace & a quarter of a pound of suger a quart of good Ale yest theis are all to be beaten upp with cold water very stiffe & thouroughly kneaded then take the quantity of an Egg of the paste for euery Biskett then mould them too & fro & flower them a little & [driue?] them flatt two & two together to be very thinn then prick them on both sides as they lie double very well then take them asunder & fling them into the ouen letting the side you prick them on be next the ouen ye. best seasoned ouen for hem wilbe presently after manchett is drawne or yf you heat an ouen purposely then you must heat it reasonable hott & lett it stand till it is come to the same temper as when manchet is drawn, this proportion will make at least 6 douzen; To make a sack posett take a pint of sack & sweeten it with suger to your taste then put it in a pritty bigg Bason & sett it on the fire & lett it boyle then take the yelks of 10 Eggs & stir it into ye. Bason & keep it stirring till the things be well mingled then let it stand uppon a gentle fire but not to boyle nor stirr it with a spoone but lett it harden when you send it in strew suger on it it wilbe a great while before it be hard enough to eate
Szathmary Culinary Manuscripts and Cookbooks
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