DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 55

To make A Jelley Tansey  Take a Quart of Cream and boyle it with a penneyworth of whole Mace and as much Cinnamon  Set it to Coole then take a quart of the juice of Spinnige with a little tansey  beat the yolks of 26 Eggs with some Salt Strain them into ye. Cream and mix them well together  sweeten it with White Sugar.  Butter two dishes and put it into the Oven for half an hour till it be in a firm jelley then put it on a pie plate put the juice of an Orringe and some double Refind Sugar upon it Strew some Candied Orringe and Lemon peell about it then serve it up  To Make Allmond Jumballs  take a pound of Allmonds beat fine with Rose water then beat in a pound of Double Refined Sugar then take one pound of the sugar and boyle it to a Candy then put in your Allmonds and keep it stirring over the fire till it come to a Stiff paste.  then take it of and put in the other pound of Sugar with the whites of 2 Eggs beat to A froth work it into A paste with your hands and if you please you may greater some Chocolate and put in when you put the last Sugar then Squeeze it through a [Screw?] upon papers and bake them in your Oven  To Make [Dulik?] Wafers Take one pound of flower a pint of Cream 6 Eggs two Spoonfull of East mix them well together put them into an earthen pot and set it by a fire side all night Cover it Close in the Morning Stir it down and put into it half a pound of melted Butter and what Spice you please then Bake it with your Irons

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To make A Jelley Tansey Take a Quart of Cream and boyle it with a penneyworth of whole Mace and as much Cinnamon Set it to Coole then take a quart of the juice of Spinnige with a little tansey beat the yolks of 26 Eggs with some Salt Strain them into ye. Cream and mix them well together sweeten it with White Sugar. Butter two dishes and put it into the Oven for half an hour till it be in a firm jelley then put it on a pie plate put the juice of an Orringe and some double Refind Sugar upon it Strew some Candied Orringe and Lemon peell about it then serve it up To Make Allmond Jumballs take a pound of Allmonds beat fine with Rose water then beat in a pound of Double Refined Sugar then take one pound of the sugar and boyle it to a Candy then put in your Allmonds and keep it stirring over the fire till it come to a Stiff paste. then take it of and put in the other pound of Sugar with the whites of 2 Eggs beat to A froth work it into A paste with your hands and if you please you may greater some Chocolate and put in when you put the last Sugar then Squeeze it through a [Screw?] upon papers and bake them in your Oven To Make [Dulik?] Wafers Take one pound of flower a pint of Cream 6 Eggs two Spoonfull of East mix them well together put them into an earthen pot and set it by a fire side all night Cover it Close in the Morning Stir it down and put into it half a pound of melted Butter and what Spice you please then Bake it with your Irons