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Carr family cookbook, 1741-1753
Page 24
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them in halfs taking out ye core, and as yo doe ym cast ym into yor clarefied suggar otherwise ya will turn black & spoyl ye couller, when all is in set them on ye fire and let them boyle fast tell they look clear then put in a gill of hock and a larg spoonfull of cinimond watter & ye juce of two lemons, give ym a boyle or two, yn take ym of ye fire and lay them upon yor salver or dish, yo must boyl some lemon peal amongst them to give ym a good tast but not bitter or boyl orange peal tell ye bitterness is of, so cut it in long peaces and boyle it wth your pippins. This eats well wth any sort of apples. 58 Lady C--rs Wiggs Take 3 lb of well dry'd flower one nutmegg a little salt a little mace and allmost half a pound of caroway cumfitts mingle all these together very well, and rub in a quarter of a pound of butter, & melt another quarter of a pound in a pint of thick cream six spoonfulls of sack 4 yolkes & 2 whites of eggs and half a pint of good light yest or bettr work these well together & cover it and let it by ye fire to rise, yn make ym up and lay ye remainder of yr caroway on ye top and lay yor wiggs on papers well flowerd and dryd lett ym have as quick an oven as for tarts
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them in halfs taking out ye core, and as yo doe ym cast ym into yor clarefied suggar otherwise ya will turn black & spoyl ye couller, when all is in set them on ye fire and let them boyle fast tell they look clear then put in a gill of hock and a larg spoonfull of cinimond watter & ye juce of two lemons, give ym a boyle or two, yn take ym of ye fire and lay them upon yor salver or dish, yo must boyl some lemon peal amongst them to give ym a good tast but not bitter or boyl orange peal tell ye bitterness is of, so cut it in long peaces and boyle it wth your pippins. This eats well wth any sort of apples. 58 Lady C--rs Wiggs Take 3 lb of well dry'd flower one nutmegg a little salt a little mace and allmost half a pound of caroway cumfitts mingle all these together very well, and rub in a quarter of a pound of butter, & melt another quarter of a pound in a pint of thick cream six spoonfulls of sack 4 yolkes & 2 whites of eggs and half a pint of good light yest or bettr work these well together & cover it and let it by ye fire to rise, yn make ym up and lay ye remainder of yr caroway on ye top and lay yor wiggs on papers well flowerd and dryd lett ym have as quick an oven as for tarts
Szathmary Culinary Manuscripts and Cookbooks
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