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Robert Godfrey receipts, 1665-1799
Page 71
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To make ginger Bread Cakes take a quarter of a peck of flower one pound of butter and rub it into your flower one pound and half of [freach] 2 ounce of ginger one ounce of Carraway seeds a quarter of a pound of sugar a little milk to make it a paste put in some sweet meats if you please To make Orange Marmalet Mrs. Fanshaws take 4 Seville Oranges have them very thin then rub them with salt [y. n] put them in cold water to wash [y. 2] salt of, then [y. m] up in a cloth and boyle [y. m] till they are very tender take out all the strings and skins and seeds then beat the rinds in a mortar very small [sade] the meat to be out to the rinds when beat then take the meat and juice of two Seville Oranges and two lemons and seed it [y. n] mix it with the pulp which was beat in [y.o] mortar and to [loery] pint of that pulp and juice put a pint of [pipin] jelly and to every pint of jelley and oranges one pound of sugar [y.n] boyle [of] and [scim] it, this [quantity] will take a pound of double refined sugar [y.2] water they are boyled in must be changed [illegible] or four times you may make cakes this way by trying [y.2] sugar or boyling it to a candy before you put [y.2] oranges leaving onout the [pipine] jelley
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To make ginger Bread Cakes take a quarter of a peck of flower one pound of butter and rub it into your flower one pound and half of [freach] 2 ounce of ginger one ounce of Carraway seeds a quarter of a pound of sugar a little milk to make it a paste put in some sweet meats if you please To make Orange Marmalet Mrs. Fanshaws take 4 Seville Oranges have them very thin then rub them with salt [y. n] put them in cold water to wash [y. 2] salt of, then [y. m] up in a cloth and boyle [y. m] till they are very tender take out all the strings and skins and seeds then beat the rinds in a mortar very small [sade] the meat to be out to the rinds when beat then take the meat and juice of two Seville Oranges and two lemons and seed it [y. n] mix it with the pulp which was beat in [y.o] mortar and to [loery] pint of that pulp and juice put a pint of [pipin] jelly and to every pint of jelley and oranges one pound of sugar [y.n] boyle [of] and [scim] it, this [quantity] will take a pound of double refined sugar [y.2] water they are boyled in must be changed [illegible] or four times you may make cakes this way by trying [y.2] sugar or boyling it to a candy before you put [y.2] oranges leaving onout the [pipine] jelley
Szathmary Culinary Manuscripts and Cookbooks
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