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Anne Bayne booke [of recipes] circa 1700
Page 36
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(36) To make Chocolett Take nuts of Coco. [Coratto?] put them in your frying pan & set them on the fire & keepe them stiring. & when they will pill then take them of & pill them. but be sure you doe not leave in any of the hullings. weigh them & give them a beat in your morter. then lay them on your Chocolett stone & rowle it till it be very fine oyle. & if you would make it without sugar you must pat it into your tins. & if you please you may perfume it with vernellays. or put in some powder of Cinamon. & when you put in sugar. you must weigh your nuts & to a pound of nuts you may put a pound of sugar. If you would have it very firme you may put halfe a pound of sugar to a pound of nutts. your sugar must be put thru your seive & your vernellays must be cut into your morter & bett then put them thru your seive
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(36) To make Chocolett Take nuts of Coco. [Coratto?] put them in your frying pan & set them on the fire & keepe them stiring. & when they will pill then take them of & pill them. but be sure you doe not leave in any of the hullings. weigh them & give them a beat in your morter. then lay them on your Chocolett stone & rowle it till it be very fine oyle. & if you would make it without sugar you must pat it into your tins. & if you please you may perfume it with vernellays. or put in some powder of Cinamon. & when you put in sugar. you must weigh your nuts & to a pound of nuts you may put a pound of sugar. If you would have it very firme you may put halfe a pound of sugar to a pound of nutts. your sugar must be put thru your seive & your vernellays must be cut into your morter & bett then put them thru your seive
Szathmary Culinary Manuscripts and Cookbooks
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