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American cookbook, 1759
Page 30
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Ms Beard To make Sugar-Cakes. Take three wine-quarts of flower, one pound of Sugar, 4 yealks of Eggs strain'd: 4 or 5 spoonefull of creame: one pound of sweete Butter put in cold, & wrought with the hands in the flower, till it bee melted. The Sugar, & flower must be searced very fine. [illegible] To make a sodden Sallet. Take Endive as much as you will, so it bee young, or of Sucquory about 12 leaves, & of Sorrell a great deale: Boyle them in water, that doth seeth, before you put in your herbes. Then take them out, & chopp them small upon a plate, or trencher. which done, put Currants (beeing first plumped in water into your Sallet: afterwards heate it, putting in Verdjuice, Butter, & Sugar, laying hard Eggs quartered about it, if you will.
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Ms Beard To make Sugar-Cakes. Take three wine-quarts of flower, one pound of Sugar, 4 yealks of Eggs strain'd: 4 or 5 spoonefull of creame: one pound of sweete Butter put in cold, & wrought with the hands in the flower, till it bee melted. The Sugar, & flower must be searced very fine. [illegible] To make a sodden Sallet. Take Endive as much as you will, so it bee young, or of Sucquory about 12 leaves, & of Sorrell a great deale: Boyle them in water, that doth seeth, before you put in your herbes. Then take them out, & chopp them small upon a plate, or trencher. which done, put Currants (beeing first plumped in water into your Sallet: afterwards heate it, putting in Verdjuice, Butter, & Sugar, laying hard Eggs quartered about it, if you will.
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