DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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To make Naples Biskett, Beat & [scarse?] a pound of double refind suger half a pound of almonds.  Beat them as fine as you would doe for almond milk strain your almonds wth a sawcer full of sweet creame & 2 or 3 spoonfulls of the best rose water then take your aforesaid powder of sugar 2 or 3 grains of musk of amber greece put in 3 or 4 spoonfulls of bakes flower & soe beat it in a silver bason into butter with a silver spoone & put it into little [long?] coffins & sett them againe a dryinge in a dish till they be ready, box them & keep them.  To make fine suger cake.    Bake a pound of fine wheat flower in a pipkin close covered put therto half a pound of fine sugar 4 [gells?] & 1 white of an Egg pepper & nutmegg strain them wth [clowted?] creame & wth a little [new?] ale yest make it in paste as it were for manchet bake it in a quick oven wth a breath fire in the ovens mouth but beware of burninge them; To preserve pippins greene, take pippins when they be small & green of ye tree & pare 3 or 4 of ye worst & cut them all to peices then boyle them in a quart of fair water till they be pap then let ye Licquor come from them as you doe from [quodiniale?] into a bason then put into them [illeg.] suger clarified & put into this as manie green pippins unpared as then licquor will cover & so lett them boyle softly & when you see they bee boyled as tender as a codlinge then take them up & peele of ye [outermost?] white skyn & then your pippins will be greene then boyle them in your sirrup again till the sirrup be thick & soe you may keep them all the yeare.

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To make Naples Biskett, Beat & [scarse?] a pound of double refind suger half a pound of almonds. Beat them as fine as you would doe for almond milk strain your almonds wth a sawcer full of sweet creame & 2 or 3 spoonfulls of the best rose water then take your aforesaid powder of sugar 2 or 3 grains of musk of amber greece put in 3 or 4 spoonfulls of bakes flower & soe beat it in a silver bason into butter with a silver spoone & put it into little [long?] coffins & sett them againe a dryinge in a dish till they be ready, box them & keep them. To make fine suger cake. Bake a pound of fine wheat flower in a pipkin close covered put therto half a pound of fine sugar 4 [gells?] & 1 white of an Egg pepper & nutmegg strain them wth [clowted?] creame & wth a little [new?] ale yest make it in paste as it were for manchet bake it in a quick oven wth a breath fire in the ovens mouth but beware of burninge them; To preserve pippins greene, take pippins when they be small & green of ye tree & pare 3 or 4 of ye worst & cut them all to peices then boyle them in a quart of fair water till they be pap then let ye Licquor come from them as you doe from [quodiniale?] into a bason then put into them [illeg.] suger clarified & put into this as manie green pippins unpared as then licquor will cover & so lett them boyle softly & when you see they bee boyled as tender as a codlinge then take them up & peele of ye [outermost?] white skyn & then your pippins will be greene then boyle them in your sirrup again till the sirrup be thick & soe you may keep them all the yeare.