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American cookbook, 1759
Page 29
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To make Biskettello. Take 4 ounces of fine Sugar, beeing finely searced, & beate it into Past in a stone Mortar with a litle Gumme-dragon, & the white of an Egg, a graine of Musk, the weight of a groate of Carraway seedes, & when it is beaten to perfect past fashion it up like unto Manchets, & so bake it in a baking pann, with a peice of wafer under every one of them. To make Orengeado Py. Make your Coffin in some pretty fine fashion wett with the yealk of an Egg, Rosewater & Butter: then put in your preserved orenge to your Coffin, laying here, & there a slice of ginger: then season it with Sugar & Rosewater & so close up your Py to bake it
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To make Biskettello. Take 4 ounces of fine Sugar, beeing finely searced, & beate it into Past in a stone Mortar with a litle Gumme-dragon, & the white of an Egg, a graine of Musk, the weight of a groate of Carraway seedes, & when it is beaten to perfect past fashion it up like unto Manchets, & so bake it in a baking pann, with a peice of wafer under every one of them. To make Orengeado Py. Make your Coffin in some pretty fine fashion wett with the yealk of an Egg, Rosewater & Butter: then put in your preserved orenge to your Coffin, laying here, & there a slice of ginger: then season it with Sugar & Rosewater & so close up your Py to bake it
Szathmary Culinary Manuscripts and Cookbooks
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