Transcribe
Translate
Carr family cookbook, 1741-1753
Page 5
More information
digital collection
archival collection guide
transcription tips
Sewet small shrad a little juce of Lemmon a little Lemmon skin small shrad a little suggar mix all to tegether than lay a thin paist at the bottom of your dish & soe bake it. To Make a Sack Posett 21 Take a pint of sack and the juce of a Lemmon and heat it & then cool it, then beet 16 yolks of Eggs & 4 whites & mix them with your sack & a little suggar, then boyle a quart of thick Cream boyle it with nutmegg and sinamon & cool it, then mix altogether & put it into ye thing you intend to serve it up in and sett over a chavindish of coals and lett it stand till it heat through without stiring & If it be right it will be like a thin custerd. To Make a Tansey Cake 22 Take 12 eggs well beat & a quart of Cream and two little napels Biskits or a french roll grated and seare'd & ye juse of Tansey and green it wth beats or Spinage & sweeten it with fine suggar to yor tast and grate in a nutmegg and put it to a pan and sett it over a slow fire & stur it contuinuly till it be thick so put it in to a hair sive & lett it drain & so fry it
Saving...
prev
next
Sewet small shrad a little juce of Lemmon a little Lemmon skin small shrad a little suggar mix all to tegether than lay a thin paist at the bottom of your dish & soe bake it. To Make a Sack Posett 21 Take a pint of sack and the juce of a Lemmon and heat it & then cool it, then beet 16 yolks of Eggs & 4 whites & mix them with your sack & a little suggar, then boyle a quart of thick Cream boyle it with nutmegg and sinamon & cool it, then mix altogether & put it into ye thing you intend to serve it up in and sett over a chavindish of coals and lett it stand till it heat through without stiring & If it be right it will be like a thin custerd. To Make a Tansey Cake 22 Take 12 eggs well beat & a quart of Cream and two little napels Biskits or a french roll grated and seare'd & ye juse of Tansey and green it wth beats or Spinage & sweeten it with fine suggar to yor tast and grate in a nutmegg and put it to a pan and sett it over a slow fire & stur it contuinuly till it be thick so put it in to a hair sive & lett it drain & so fry it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
