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Ann Kenwrick cookbook, 1770
Page 45
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Handfull of flower well dryed, then temper all these well lTogether, and make it up into a past, then make it up in Little Cakes, bake them on Wafer Papers Shrewsbery Jumbals Take a Pound of blanched Almonds beat them Small With 2 or 3 Spoonfulls of double refind Sugar, to keep them from Oyling, a Pound of fine Sugar beaten and sarch'd A Gram of Musk mixt with the Quantity of a Nutt-megg, of Gum Dragon Steept in Rose Water, beat the Gum Dragon with a knife, then beat 3 Whites of Eggs and take the froth of as it raises, mix them together in a very little past and set Wafer papers upon Cap paper and stick the wafer papers at the corners to keep it from Sliding, Show Sugar and or The Wafer papers first, then tke the past and role it upon Sheets of paper too fit Strowing and on it to keep it from breaking or Sticking to your hands, if you see it neefull The Oven must be as hott as for drawing tarts, the Ovon [illegible] being down, put them into What Shape you please Paper and box them. Almond Jumballs Take a Pound of Almonds the Same of double refind Sugar Blanch the Almonds in cold water, and beat them with the Whites of 3 Eggs and a little rose water ship'd up logoths To a froth, and when they are very well beaten, and by Degrees your Sugar must be finely Sarch'd with the peels of 3 Lemmons Grated, then put them into the Liquor and Liquor them out on Papers into what fashion, you please Bake them in a [Wodscate?] Ovon Sugar the papers you Squirt Them on Paper and box them Jumbals of Oranges or Lemon Grate of your out sides very lightly and squeez out the Juice into it, and make it very yellow, steep it a day and a night, then Strain it into as much Gum Dragon Steepd as will Stiffen like Starch, then take duoble refind Sugar beaten amd make it up in a past, to make it into Jumballs, put it into what Shapes you please Paper and Box them up Jumballs of Apricok or Quince Take Apricoks or Quinces, Quodle them tender, then take Your pulph, and dry it in a dish over Chaffing Dish of Coles
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Handfull of flower well dryed, then temper all these well lTogether, and make it up into a past, then make it up in Little Cakes, bake them on Wafer Papers Shrewsbery Jumbals Take a Pound of blanched Almonds beat them Small With 2 or 3 Spoonfulls of double refind Sugar, to keep them from Oyling, a Pound of fine Sugar beaten and sarch'd A Gram of Musk mixt with the Quantity of a Nutt-megg, of Gum Dragon Steept in Rose Water, beat the Gum Dragon with a knife, then beat 3 Whites of Eggs and take the froth of as it raises, mix them together in a very little past and set Wafer papers upon Cap paper and stick the wafer papers at the corners to keep it from Sliding, Show Sugar and or The Wafer papers first, then tke the past and role it upon Sheets of paper too fit Strowing and on it to keep it from breaking or Sticking to your hands, if you see it neefull The Oven must be as hott as for drawing tarts, the Ovon [illegible] being down, put them into What Shape you please Paper and box them. Almond Jumballs Take a Pound of Almonds the Same of double refind Sugar Blanch the Almonds in cold water, and beat them with the Whites of 3 Eggs and a little rose water ship'd up logoths To a froth, and when they are very well beaten, and by Degrees your Sugar must be finely Sarch'd with the peels of 3 Lemmons Grated, then put them into the Liquor and Liquor them out on Papers into what fashion, you please Bake them in a [Wodscate?] Ovon Sugar the papers you Squirt Them on Paper and box them Jumbals of Oranges or Lemon Grate of your out sides very lightly and squeez out the Juice into it, and make it very yellow, steep it a day and a night, then Strain it into as much Gum Dragon Steepd as will Stiffen like Starch, then take duoble refind Sugar beaten amd make it up in a past, to make it into Jumballs, put it into what Shapes you please Paper and Box them up Jumballs of Apricok or Quince Take Apricoks or Quinces, Quodle them tender, then take Your pulph, and dry it in a dish over Chaffing Dish of Coles
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