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English cookbook, 1799
Page 42
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Shrimp Log Take grs of shrimps unpacked, 3 qrs of cyder pd the shrimps in the morter, boil them in the cyder with half a pd of Anchovies till enough - strain them through a Hair seive & add to the liquor a little mace, nutmeg, cloves, ginger salt, garlick & chyan pepper, Boil them together & when cold bottle it for use. Ratafia Cakes - Miss Cuitt - 2 oz of bitter & 4 of sweet Almonds Blanch & beat them 6 oz of lump sugar, beet as much white of an Egg as will mix them to a proper consistence, the Egg to the beat a Quarter of an hour observing to mix them all well together dropt on wafer paper & baked in a moderate hot oven. A fine Red to Colour any sort of Sweet Meats of sweetmeats take an oz [Brascecle?] as much [tinchoneile?] as will lay on a penny ground fine boyle them in half a pint of spring water half an hour stir them often then put in a peice of Allum as a little nut beaten fine, let it boyle up once then strain it out. To cure a Dropsy
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Shrimp Log Take grs of shrimps unpacked, 3 qrs of cyder pd the shrimps in the morter, boil them in the cyder with half a pd of Anchovies till enough - strain them through a Hair seive & add to the liquor a little mace, nutmeg, cloves, ginger salt, garlick & chyan pepper, Boil them together & when cold bottle it for use. Ratafia Cakes - Miss Cuitt - 2 oz of bitter & 4 of sweet Almonds Blanch & beat them 6 oz of lump sugar, beet as much white of an Egg as will mix them to a proper consistence, the Egg to the beat a Quarter of an hour observing to mix them all well together dropt on wafer paper & baked in a moderate hot oven. A fine Red to Colour any sort of Sweet Meats of sweetmeats take an oz [Brascecle?] as much [tinchoneile?] as will lay on a penny ground fine boyle them in half a pint of spring water half an hour stir them often then put in a peice of Allum as a little nut beaten fine, let it boyle up once then strain it out. To cure a Dropsy
Szathmary Culinary Manuscripts and Cookbooks
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