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Anne Bayne booke [of recipes] circa 1700
Page 14
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(14) To make Sugar drops & drops like marble Take the whites of Eggs frotht up. then put to it double refined sugar [bett?] & [foarth?]. to make it of a right stifness. you must rub it white with the back of a spoon all one way in your pottinger & take what you will out to make the other Colours. that whisk you would have [rid?] take a pennyworth of [illegible?] 7 beat it in a morter with a little Creame of Tartar then squeese out all muzlin rag & steepe it in brandy then squeese out all the colour. then put in a few drops of the spirit of wormwood. & stir it well together & you may make your yellow with Saffron steept in brandy & your Chocolett with some Chocolett [illegible] in. you may drop some papers of every Colour. & for those that you would have [illegible] take a tea spoonfull & drop on to your papers. & marble them with other colours as you fansy.
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(14) To make Sugar drops & drops like marble Take the whites of Eggs frotht up. then put to it double refined sugar [bett?] & [foarth?]. to make it of a right stifness. you must rub it white with the back of a spoon all one way in your pottinger & take what you will out to make the other Colours. that whisk you would have [rid?] take a pennyworth of [illegible?] 7 beat it in a morter with a little Creame of Tartar then squeese out all muzlin rag & steepe it in brandy then squeese out all the colour. then put in a few drops of the spirit of wormwood. & stir it well together & you may make your yellow with Saffron steept in brandy & your Chocolett with some Chocolett [illegible] in. you may drop some papers of every Colour. & for those that you would have [illegible] take a tea spoonfull & drop on to your papers. & marble them with other colours as you fansy.
Szathmary Culinary Manuscripts and Cookbooks
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