DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

Transcribe
Translate

Anne Bayne booke [of recipes] circa 1700

Page 7

7 How to make biskott rowles  Take 24 eggs & break them into your bowl & wisk them very well 7 thick then put in 3 pounds of fine powder sugar you must put in thro your wier seive & when it is well mixt then put 3 drops of the oyle of Rodium then stir them with your wood stirer then put thru your wier seive 3 pound of fine flower if you can git it London flower then stir it in & fill your pans which you must paper & but halfe fill them & when you set them into the oven [scrape?] some double refin'd sugar on them. your oven must be no hotter then will colour a wafer.  To make Biskett Cake  Take 21 eggs & break them into your bowl & have ready 3 pound of fine powder sugar & 3 pound of fine flower & some Caraway seeds & mix them as you doe your savoy bisketts & so lay a spoonfull of it on your biskett plate & when you set them into the oven [strayne?] some double refin'd sugar on them & bake them on wiers & take them of when they are hot.  Almond [cakes?] is done the same way ownly you must put in half a pound of almonds & leave out half a pound of flower & beat your almonds with a little soft water & they must be bake'd in tin pans that is [gimpt?] about the edge.

Saving...

7 How to make biskott rowles Take 24 eggs & break them into your bowl & wisk them very well 7 thick then put in 3 pounds of fine powder sugar you must put in thro your wier seive & when it is well mixt then put 3 drops of the oyle of Rodium then stir them with your wood stirer then put thru your wier seive 3 pound of fine flower if you can git it London flower then stir it in & fill your pans which you must paper & but halfe fill them & when you set them into the oven [scrape?] some double refin'd sugar on them. your oven must be no hotter then will colour a wafer. To make Biskett Cake Take 21 eggs & break them into your bowl & have ready 3 pound of fine powder sugar & 3 pound of fine flower & some Caraway seeds & mix them as you doe your savoy bisketts & so lay a spoonfull of it on your biskett plate & when you set them into the oven [strayne?] some double refin'd sugar on them & bake them on wiers & take them of when they are hot. Almond [cakes?] is done the same way ownly you must put in half a pound of almonds & leave out half a pound of flower & beat your almonds with a little soft water & they must be bake'd in tin pans that is [gimpt?] about the edge.