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Robert Godfrey receipts, 1665-1799
Page 56
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My Lady Every of Burtons way to make Egg Soop Take some Cream and Spinige boyled in it till tendar than thickin tha Milk a little with Eggs Then poach some Eggs and put in To make Acorns my Lady Everys Way Make puff past cut it in small long pieces and put them into Boyling water boyle them a while then fry them serve them up with Melted Butter Cinnamon and sugar To make Calves foot pye Boyle the calves feet tender and cut them in little long pieces and take out the bones Season them with Nutmegg mace and cinnamon put in a pint of vergaise and make it sweet with fine sugar then put in orange lemon and [Scittarn?] peel cover it with puff paste and bake it as long as will bake [illegible] Crust To make Carrot fritters take 2 or 3 carrots boyled tender then rubb them through a [hair?] sive put to every carrot 2 or 3 yolks of eggs and the whites of 2 and a little nutmeg and to 3 carrots put a little handful of flower and wett them with [Carzom?] or Sack and as much sugar as will sweeten them beat them half an hour and fry them as you do other fritters when you send them up scrape a little sugar and orange
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My Lady Every of Burtons way to make Egg Soop Take some Cream and Spinige boyled in it till tendar than thickin tha Milk a little with Eggs Then poach some Eggs and put in To make Acorns my Lady Everys Way Make puff past cut it in small long pieces and put them into Boyling water boyle them a while then fry them serve them up with Melted Butter Cinnamon and sugar To make Calves foot pye Boyle the calves feet tender and cut them in little long pieces and take out the bones Season them with Nutmegg mace and cinnamon put in a pint of vergaise and make it sweet with fine sugar then put in orange lemon and [Scittarn?] peel cover it with puff paste and bake it as long as will bake [illegible] Crust To make Carrot fritters take 2 or 3 carrots boyled tender then rubb them through a [hair?] sive put to every carrot 2 or 3 yolks of eggs and the whites of 2 and a little nutmeg and to 3 carrots put a little handful of flower and wett them with [Carzom?] or Sack and as much sugar as will sweeten them beat them half an hour and fry them as you do other fritters when you send them up scrape a little sugar and orange
Szathmary Culinary Manuscripts and Cookbooks
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