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

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Page 59

To make Balm Wine
Take 20 gallons of water and to every gallon of water a pound of sugar then boyle it well, and beat the whites of 8 eggs and put it in, then take the scum off clean and when it is of a sufficient [colour?] put into your barrel 10 pound of [Dry?] Balm put your prepared water and balm up close into the barrel for 3 weeks and so bottle it off  Rince your bottles in the wine
To make a Tansey
take 12 eggs take half the whites out two full spoonfuls of flower and a handful or so of spinnige and tansy, let these be as much as will green it well take as much sugur as will sweeten it, beat it altogether half an hour put it in a sauce pan and set it on the fire and stir it till it be pretty thick if you bake it you must butter the dish and let it cook before you put it in if you fry it Rubb your pan with butter and do it on a slow fire till it be brown on both sides garnish it with fine sugar and oring
To make Sherbett
take 3 pound of double refined sugar beat it and sift it, then pare the lemons and strain the juice, take a little at a time of the sugar, put as much of the juice in as will beat it to a pulp, so put it in a pott for your use
if you will perfume it one grain of musk will serve for 3 pound.

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To make Balm Wine Take 20 gallons of water and to every gallon of water a pound of sugar then boyle it well, and beat the whites of 8 eggs and put it in, then take the scum off clean and when it is of a sufficient [colour?] put into your barrel 10 pound of [Dry?] Balm put your prepared water and balm up close into the barrel for 3 weeks and so bottle it off Rince your bottles in the wine To make a Tansey take 12 eggs take half the whites out two full spoonfuls of flower and a handful or so of spinnige and tansy, let these be as much as will green it well take as much sugur as will sweeten it, beat it altogether half an hour put it in a sauce pan and set it on the fire and stir it till it be pretty thick if you bake it you must butter the dish and let it cook before you put it in if you fry it Rubb your pan with butter and do it on a slow fire till it be brown on both sides garnish it with fine sugar and oring To make Sherbett take 3 pound of double refined sugar beat it and sift it, then pare the lemons and strain the juice, take a little at a time of the sugar, put as much of the juice in as will beat it to a pulp, so put it in a pott for your use if you will perfume it one grain of musk will serve for 3 pound.