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Ann Kenwrick cookbook, 1770
Page 28
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Cut, and those that are not Candied enough, take from the Others, and put them to the Sugar, that is Soft, and the Almonds, and boile them up quick till they be Candied As the others, and boile your Sugar to a very high Candy Almost Sugar again, before you put them in, Paper Them box them. Orange Butter. Take a Quarter of a Pint of Orange juice, and a Quarter Of a pint of White Wine, Chop Some of the Rines and Lay Them in the juice and Wine an hour, then Strain out The chips, and Sweeten it with good fine Sugar, then put In the Yolks of 8 Eggs well beaten, Set it on the fire, Stir it till it be as thick a butter, then lay it on a broad Dish, next day take it of with a Silver Spoon, lay it on A Silver Salver, Serve it. Almond Butter. Take halfe a Pound of Almonds put them into Cold water Blanch, and Coat them with a little Orange flowerwater To keep them from Oyling, then take a Quart of Creame with the Yolks of 10 eggs, Mix your Almond and all Together, Strain it, and set it on the fire, and Stirr it just To keep it from burning, and when it begins to turn That is like Cruds and Whey, put it into your Strainer Put a Spoon full or two at a time, and [power?] it Softly, and hang it to drain, and when its well drained and Like a tender Crud, put it through a Seive and Sweeten It to your tast with double refin'd Sugar well beaten and Sifted with a little Orange flower water, and Dish it what fashion you please. Sack Butter. Take a pint of Creame, boile it with Mace, put to it 16 Eggs well beaten let them boile up, then take it of Then put in Sack to turn it then put it into a Cloth and Let it drain till the Whey be gone from it then take it Out, and Season it with Rosewater and Sugar, being Well beten with a Spoon, Serve it. Gelly of Harts horn. Take 6 quarts of very clean Water, Set it on a Slow fire in a New Pipkin, put in 2 pair of Calves foot half a Pound of Harts horn the Rines of 2 Lemons let it boile leasurally Till it be Gellied, then take it of and run it through a gelly
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Cut, and those that are not Candied enough, take from the Others, and put them to the Sugar, that is Soft, and the Almonds, and boile them up quick till they be Candied As the others, and boile your Sugar to a very high Candy Almost Sugar again, before you put them in, Paper Them box them. Orange Butter. Take a Quarter of a Pint of Orange juice, and a Quarter Of a pint of White Wine, Chop Some of the Rines and Lay Them in the juice and Wine an hour, then Strain out The chips, and Sweeten it with good fine Sugar, then put In the Yolks of 8 Eggs well beaten, Set it on the fire, Stir it till it be as thick a butter, then lay it on a broad Dish, next day take it of with a Silver Spoon, lay it on A Silver Salver, Serve it. Almond Butter. Take halfe a Pound of Almonds put them into Cold water Blanch, and Coat them with a little Orange flowerwater To keep them from Oyling, then take a Quart of Creame with the Yolks of 10 eggs, Mix your Almond and all Together, Strain it, and set it on the fire, and Stirr it just To keep it from burning, and when it begins to turn That is like Cruds and Whey, put it into your Strainer Put a Spoon full or two at a time, and [power?] it Softly, and hang it to drain, and when its well drained and Like a tender Crud, put it through a Seive and Sweeten It to your tast with double refin'd Sugar well beaten and Sifted with a little Orange flower water, and Dish it what fashion you please. Sack Butter. Take a pint of Creame, boile it with Mace, put to it 16 Eggs well beaten let them boile up, then take it of Then put in Sack to turn it then put it into a Cloth and Let it drain till the Whey be gone from it then take it Out, and Season it with Rosewater and Sugar, being Well beten with a Spoon, Serve it. Gelly of Harts horn. Take 6 quarts of very clean Water, Set it on a Slow fire in a New Pipkin, put in 2 pair of Calves foot half a Pound of Harts horn the Rines of 2 Lemons let it boile leasurally Till it be Gellied, then take it of and run it through a gelly
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