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Robert Godfrey receipts, 1665-1799
Page 65
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To make nuns Bisket- take a pound of loaf Sugar sifted; half a pound of Almonds blancht and beat in a marble mortar very fine with ye. whites of 5 or 6 Eggs new laid; put your sugar into a bason with ye. yolks of 5 or 6 Eggs. when it is mixt well together strow in your Almonds by degrees grate in the peell of a Lemon then stir it together a good while and by degrees strow in a Quarter of a pound of fine flower well dryed butter your pans and fill them; as you set them into your Oven strow a little fine Shugar over them and bake ym. quick setting up ye. Oven stone and as soon as they change coulour take it down and let them stand to harden of ye. sides-To make a Cake Mrs. Cokes way take 5 pound of flower well dried half a pound of Sugar beat, 6 pound of Currants 2 Nutmeggs and som cloves and mace 2 pound of butter a Quart of cream 20 Eggs puting away 8 of ye. whites a pint of Ale East or more and half a pint of Sack mix ye. flower Currants Sugar and spice together then boyle ye. cream and melt ye. Butter in it Beat the Eggs well with ye. sack and East and when the cream is little more yn. blood warm put ym. alltogether so mix ym. with ye. flower and Currants and set it to rise before ye. fire a quarter of an hour you may add what sweetmeats you please an hour and a half will ba[ke it.]
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To make nuns Bisket- take a pound of loaf Sugar sifted; half a pound of Almonds blancht and beat in a marble mortar very fine with ye. whites of 5 or 6 Eggs new laid; put your sugar into a bason with ye. yolks of 5 or 6 Eggs. when it is mixt well together strow in your Almonds by degrees grate in the peell of a Lemon then stir it together a good while and by degrees strow in a Quarter of a pound of fine flower well dryed butter your pans and fill them; as you set them into your Oven strow a little fine Shugar over them and bake ym. quick setting up ye. Oven stone and as soon as they change coulour take it down and let them stand to harden of ye. sides-To make a Cake Mrs. Cokes way take 5 pound of flower well dried half a pound of Sugar beat, 6 pound of Currants 2 Nutmeggs and som cloves and mace 2 pound of butter a Quart of cream 20 Eggs puting away 8 of ye. whites a pint of Ale East or more and half a pint of Sack mix ye. flower Currants Sugar and spice together then boyle ye. cream and melt ye. Butter in it Beat the Eggs well with ye. sack and East and when the cream is little more yn. blood warm put ym. alltogether so mix ym. with ye. flower and Currants and set it to rise before ye. fire a quarter of an hour you may add what sweetmeats you please an hour and a half will ba[ke it.]
Szathmary Culinary Manuscripts and Cookbooks
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