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Anne Bayne booke [of recipes] circa 1700
Page 173
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(173) To make [Nut?] Eggs Take halfe an old penny loafe. grate it very small then put into it 3 spoonfulls of flower & as much fine sugar & Egg yolks & whites & some beaten ginger & nutmeg. & a little salt. then put in a spoonfull of very good yest. then take a little milk & warm it before the fire. before you put in your butter. it must be the bignesse of an Egg then skim of the butter of the milk. & work them up in light paist. make them in balls & flat them a little & fry them as you doe any that you put in cold [crust?] & made up with any sort of sweetmeats or forct meat they are very pretty to mix with these [Nut?] Eggs.
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(173) To make [Nut?] Eggs Take halfe an old penny loafe. grate it very small then put into it 3 spoonfulls of flower & as much fine sugar & Egg yolks & whites & some beaten ginger & nutmeg. & a little salt. then put in a spoonfull of very good yest. then take a little milk & warm it before the fire. before you put in your butter. it must be the bignesse of an Egg then skim of the butter of the milk. & work them up in light paist. make them in balls & flat them a little & fry them as you doe any that you put in cold [crust?] & made up with any sort of sweetmeats or forct meat they are very pretty to mix with these [Nut?] Eggs.
Szathmary Culinary Manuscripts and Cookbooks
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