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Ann Kenwrick cookbook, 1770
Page 39
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Basson, as much as will cover the bottom, and strew upon it Cinamon and Sugar mixt together, and sprinkle a little Rose Water, and Sack upon it, and strew a few Musk Comfets then Lay a layer of Biscates again and Stew it as before, and so do till You think the Basson will be full, with a Quart of Cream boild and [Pouerd?] Scalling hott upon the Biscate and things in the Basson Cover it close, and set it on a Chaffing dish of Coales to Scall, but Let it not boile so let it stand 3 hours, then boile half a pint of Cream, with 2 or 3 yolks of Eggs, Mace and Sugar, then [pouer?] On the top of the Basson, and set it by a little to harden, take it of the fire Serve it in the Bason it was mad in, and strew Upon it grated Musk, Plumbs, Cinamon, and Loaf Sugar, Serve it A Trifle Take a Quart of Cream, put to it 3 or 4 Spoonfulls of Orange Flower Water, Some fine powder Sugar, boile it with a little Mace when its boil'd put it in a Basson, Stirr it till its almost cold put in a little Runnet into the Basson you intend to serve it In, and sat it cold with Cream, Sweeten you Cream with Powder Sugar, Serve it. White Pott. Take a Quart of Cream, boile it with large mace and a [Manchet?], set it by to be cold, and butter you Dish very Well, and put in your Cream with a little orange flower water Or Rose, and slice a peny Loaf thin, and put it into 6 Eggs, Leave out 3 Whites Slice in 6 dates and put in Some Raisons Of the Sun with the Marrow of 2 Bones, then put in in a dish And bake it, but not too much and serve it. Goosberry Biscats. Put your Goosberries into a stone pott, set them into a pott of Boiling water to infuse, then take 4 Ounces of the pulph and 6 Ounces of double Refin'd Sugar, very well beaten and [Searchd?] then take them both scalling hott, and mix them well Together, and beat them 2 hours, with the froth of 2 Egg, Which you must take up with a Spoon, then set them in a Warm Oven or Stove to dry, then paper and box them up. Quince Biscats Take 2 Ounces of the Pulph of Quinces or any other Pulph and strain it through a seive, set it on the fire, make it scalling Hott for a Quarter of an hour, and dry it, a while, then take 3
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Basson, as much as will cover the bottom, and strew upon it Cinamon and Sugar mixt together, and sprinkle a little Rose Water, and Sack upon it, and strew a few Musk Comfets then Lay a layer of Biscates again and Stew it as before, and so do till You think the Basson will be full, with a Quart of Cream boild and [Pouerd?] Scalling hott upon the Biscate and things in the Basson Cover it close, and set it on a Chaffing dish of Coales to Scall, but Let it not boile so let it stand 3 hours, then boile half a pint of Cream, with 2 or 3 yolks of Eggs, Mace and Sugar, then [pouer?] On the top of the Basson, and set it by a little to harden, take it of the fire Serve it in the Bason it was mad in, and strew Upon it grated Musk, Plumbs, Cinamon, and Loaf Sugar, Serve it A Trifle Take a Quart of Cream, put to it 3 or 4 Spoonfulls of Orange Flower Water, Some fine powder Sugar, boile it with a little Mace when its boil'd put it in a Basson, Stirr it till its almost cold put in a little Runnet into the Basson you intend to serve it In, and sat it cold with Cream, Sweeten you Cream with Powder Sugar, Serve it. White Pott. Take a Quart of Cream, boile it with large mace and a [Manchet?], set it by to be cold, and butter you Dish very Well, and put in your Cream with a little orange flower water Or Rose, and slice a peny Loaf thin, and put it into 6 Eggs, Leave out 3 Whites Slice in 6 dates and put in Some Raisons Of the Sun with the Marrow of 2 Bones, then put in in a dish And bake it, but not too much and serve it. Goosberry Biscats. Put your Goosberries into a stone pott, set them into a pott of Boiling water to infuse, then take 4 Ounces of the pulph and 6 Ounces of double Refin'd Sugar, very well beaten and [Searchd?] then take them both scalling hott, and mix them well Together, and beat them 2 hours, with the froth of 2 Egg, Which you must take up with a Spoon, then set them in a Warm Oven or Stove to dry, then paper and box them up. Quince Biscats Take 2 Ounces of the Pulph of Quinces or any other Pulph and strain it through a seive, set it on the fire, make it scalling Hott for a Quarter of an hour, and dry it, a while, then take 3
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