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Jos. Forbes cookbook, circa 1790s
Page 21
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Wipe them Dry then take ye Liquor they were Parboild in, Strain it from the Grounds into a large Pipkin or kettle put to it a bottle of good white Wine a quart of wine Winegar, some large Mace, wt Pepper & a good Quantity of Salt set it over ye fire & Boil it & Seam it Clean, & being well boild put it into your Pott or Barrells & when it is Close put in your Oysters & tye y/m close 57th To make a Colledge Pudding Take 5 Eggs, 3 Spoonfulls of flour, 1 Spoonfull of Sugar a pint of Cream, beat altogether & season it wt Salt, then Boil it an hour & melt some Rosewater & Butter together and pour it on ye pudding and Straw some Sugar on it 58th To make a Plumb Cake Take 7 lb of Flour, 6 lb of Currants, 3 lb of Butter, 3 lb of Sugar 1/4 oz Mace 1/4 oz Nutmegg 1/4 oz Cinnamon, 1/2 lb Citron, a quart of Yeast a quart of Cream, 1/4 Pint Rosewater, a good glass of Sack work in your Cream more than Warm, till it be all of a thickness, then Straw in your Sack, & Rosewater, Yeast & Spice, take 30 Eggs beaten well, when all is mixt well, work in your flour, and your Currants last of all, set it by the fire to rise 1/2 an hour Butter your Hoop Iceing 6 Spoonfulls of Slearch Sifted through a fine Sive, beat it well together, Tie it when it comes out of the oven, & Just set it in again
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Wipe them Dry then take ye Liquor they were Parboild in, Strain it from the Grounds into a large Pipkin or kettle put to it a bottle of good white Wine a quart of wine Winegar, some large Mace, wt Pepper & a good Quantity of Salt set it over ye fire & Boil it & Seam it Clean, & being well boild put it into your Pott or Barrells & when it is Close put in your Oysters & tye y/m close 57th To make a Colledge Pudding Take 5 Eggs, 3 Spoonfulls of flour, 1 Spoonfull of Sugar a pint of Cream, beat altogether & season it wt Salt, then Boil it an hour & melt some Rosewater & Butter together and pour it on ye pudding and Straw some Sugar on it 58th To make a Plumb Cake Take 7 lb of Flour, 6 lb of Currants, 3 lb of Butter, 3 lb of Sugar 1/4 oz Mace 1/4 oz Nutmegg 1/4 oz Cinnamon, 1/2 lb Citron, a quart of Yeast a quart of Cream, 1/4 Pint Rosewater, a good glass of Sack work in your Cream more than Warm, till it be all of a thickness, then Straw in your Sack, & Rosewater, Yeast & Spice, take 30 Eggs beaten well, when all is mixt well, work in your flour, and your Currants last of all, set it by the fire to rise 1/2 an hour Butter your Hoop Iceing 6 Spoonfulls of Slearch Sifted through a fine Sive, beat it well together, Tie it when it comes out of the oven, & Just set it in again
Szathmary Culinary Manuscripts and Cookbooks
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