DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

Transcribe
Translate

Page 70

For paist for a raise crust to a peck of flower a pound of butter if you wonts have it very good put in 2.d & 1/2 or 3 pounds.
For cold paist to a pick of flower 6 pounds of butter to puff paist 7 or 8 pounds to a peck of flower
The Common Season into a hanch of venison 2 ounces of paper 4 ounces of salt season y.e bons high & put in to y.e pan w.t y.m a pint of watter a p.d of sack for a small party put in 2 p.d of butter.
To Make a Sack posset -
Take a quart of cream & let it boyle & if you like y.e taist of eny portickqulor spice put it in y.e cream whole so as to take it out again y.n have 16 Eggs leiving out 4 of y.e whits y.n take a pint of sack after y.e Eggs is beaten very well mix y.e Eggs & y.e sack together & set y.m on y.e fire till y.e be scalding hot & stir it all y.e wile as you would do a Custor you may put your suger into y.e Eggs half a pound y.n take your milk boyling hot of y.e fire & pore it upon y.e sack y.n give y.m a stir to gether & cover y.e dish close for near half an hour y.n you may send it up w.n you pore y.e milk in to y.e sack & Eggs hold y.e hand preaty high you may pore it throw a Culinder it will do y.e better.

Saving...

For paist for a raise crust to a peck of flower a pound of butter if you wonts have it very good put in 2.d & 1/2 or 3 pounds. For cold paist to a pick of flower 6 pounds of butter to puff paist 7 or 8 pounds to a peck of flower The Common Season into a hanch of venison 2 ounces of paper 4 ounces of salt season y.e bons high & put in to y.e pan w.t y.m a pint of watter a p.d of sack for a small party put in 2 p.d of butter. To Make a Sack posset - Take a quart of cream & let it boyle & if you like y.e taist of eny portickqulor spice put it in y.e cream whole so as to take it out again y.n have 16 Eggs leiving out 4 of y.e whits y.n take a pint of sack after y.e Eggs is beaten very well mix y.e Eggs & y.e sack together & set y.m on y.e fire till y.e be scalding hot & stir it all y.e wile as you would do a Custor you may put your suger into y.e Eggs half a pound y.n take your milk boyling hot of y.e fire & pore it upon y.e sack y.n give y.m a stir to gether & cover y.e dish close for near half an hour y.n you may send it up w.n you pore y.e milk in to y.e sack & Eggs hold y.e hand preaty high you may pore it throw a Culinder it will do y.e better.