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Anne Bayne booke [of recipes] circa 1700
Page 4a
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To Make Angillaca Caykes Take apound of the tenderist and youngest stocks of the forest growth and boyle them green and [pill?] them and when you think thay are as tender as for Canding then shred them or or beat them very small in a stone morter and then strew a little fine sugar over it to keep it green then take and to a [pound?] of of itt apound and half 1/2 of sugar beat your sugar fine and put to itt water and boyle itt [Candy?] light then putt in your Angilleca and and let it boyle till you see itt thicke and come clear from the pan bottom then rub a pye plate with abit of butter and drop them on itt and let them stand to dry if you would have them large Cakes you may putt in 1 [illegible] of Aniglloco.
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To Make Angillaca Caykes Take apound of the tenderist and youngest stocks of the forest growth and boyle them green and [pill?] them and when you think thay are as tender as for Canding then shred them or or beat them very small in a stone morter and then strew a little fine sugar over it to keep it green then take and to a [pound?] of of itt apound and half 1/2 of sugar beat your sugar fine and put to itt water and boyle itt [Candy?] light then putt in your Angilleca and and let it boyle till you see itt thicke and come clear from the pan bottom then rub a pye plate with abit of butter and drop them on itt and let them stand to dry if you would have them large Cakes you may putt in 1 [illegible] of Aniglloco.
Szathmary Culinary Manuscripts and Cookbooks
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