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Carr family cookbook, 1741-1753
Page 42
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78 To Make Minct Pyes Take 16 yolks of eggs hard boyl'd - 2 pounds of suet shred small 2 pound of raisons & 2 pd of prunes stoned & shred 2 pd of currants 2 nutts half an ounce of cinnimon, quarter of an oz of mace do cloves, & sower apples shred small git of verjuice git of sack a little brandy - half a pound of lemmen peal sweeten to yr taste. 79 Little gingarbread cakes 2 pound & quarter of treakle two pd and half of flower, half a pd of butter half apd of fine power sugar, one ounce of carraway seeds & one ounce of coliander seeds one ounce of beaten ginger, melt the butter & teakle and sugar together and mix the flour seeds together
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78 To Make Minct Pyes Take 16 yolks of eggs hard boyl'd - 2 pounds of suet shred small 2 pound of raisons & 2 pd of prunes stoned & shred 2 pd of currants 2 nutts half an ounce of cinnimon, quarter of an oz of mace do cloves, & sower apples shred small git of verjuice git of sack a little brandy - half a pound of lemmen peal sweeten to yr taste. 79 Little gingarbread cakes 2 pound & quarter of treakle two pd and half of flower, half a pd of butter half apd of fine power sugar, one ounce of carraway seeds & one ounce of coliander seeds one ounce of beaten ginger, melt the butter & teakle and sugar together and mix the flour seeds together
Szathmary Culinary Manuscripts and Cookbooks
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