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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 14
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17) Creame, & let it be Cold again before you put it in, then put in 3 pound of Currants well washed and dryed, mingle them in after the butter & spice, then put in your Creame, eggs & yest when it is worked well together flower a Cloth and lay it before the fire an houre to rise, then tumble it into the [loup?], being well buttered, then put it into the oven, & wet it with the white of an Egg, let it bake an houre, & then Ice it. You may put in dry Sweet meats if you please. To make a Seed Cake. Take [?] pound of flower, rub in a pound of butter put in a Little Salt, almost a pint of Ale yest, Soe warme Some good creame, worke it to a good past lay it before the fire for half an houre to rise, then pull it in peeces & [illegible] in half a pound of biskett Confits, & half a pound of Carowe Confits, & bake it one houre. To make Bisketts Take 11 eggs but 6 of the whites, then take a pound of Sugar dryed and [Scarced?] put the Sugar to the eggs with a Little Rosewater, beate them till it be as white as Creame, then put in three Qrs of a pound of flower dried and a few caraway Seeds, so put it into the [?] pans, & sift a little Sugar upon them, Soe Sett them in the over wh must not be very hot. Currence Cakes Take a pound of flower dried in ye oven ad 1/2 pound of sugar finely beaten 4 Yolks of eggs and 1/2 pound of butter washed into rosewater. Six Sponfulls
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17) Creame, & let it be Cold again before you put it in, then put in 3 pound of Currants well washed and dryed, mingle them in after the butter & spice, then put in your Creame, eggs & yest when it is worked well together flower a Cloth and lay it before the fire an houre to rise, then tumble it into the [loup?], being well buttered, then put it into the oven, & wet it with the white of an Egg, let it bake an houre, & then Ice it. You may put in dry Sweet meats if you please. To make a Seed Cake. Take [?] pound of flower, rub in a pound of butter put in a Little Salt, almost a pint of Ale yest, Soe warme Some good creame, worke it to a good past lay it before the fire for half an houre to rise, then pull it in peeces & [illegible] in half a pound of biskett Confits, & half a pound of Carowe Confits, & bake it one houre. To make Bisketts Take 11 eggs but 6 of the whites, then take a pound of Sugar dryed and [Scarced?] put the Sugar to the eggs with a Little Rosewater, beate them till it be as white as Creame, then put in three Qrs of a pound of flower dried and a few caraway Seeds, so put it into the [?] pans, & sift a little Sugar upon them, Soe Sett them in the over wh must not be very hot. Currence Cakes Take a pound of flower dried in ye oven ad 1/2 pound of sugar finely beaten 4 Yolks of eggs and 1/2 pound of butter washed into rosewater. Six Sponfulls
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