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Cookery manuscript, Reading, England
Page 8
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White Ratifie Three pints of Brandy, three ounce Cherry kernels two ounces of Apricot kernels, fifteen grains of Cinnamon bruised, fifteen grains of Coriander seeds, fourteen ounces sugar & one pint of boiling water, let the whole stand four days & strain it for use Mrs. Eastaff An effectual way to prevent Butter from getting ranced. Beat half an ounce of the following powder into a pound of Butter. Then put it into a stone pan, cover it with strong brine & keep it in a cool place. The Powder Take a common salt two ounces, nitre & loaf sugar of each an ounce, rub it into fine powder. This will not only keep butter sweet, but give it a fine flavour. Mrs. Eastaff To Dye Linen or Cotton a fine straw or Lemon colour. eight handfuls of horse raddish leaves, one ounce of Allum two gallons of water, Boil the whole till reduced to six quarts. Your linen or cotton having washed quite clean. - when the above liquor is hot let the article to be dyed be emerged therein. - Make a starch with the liquor that is left & glase with a sleak stone Eastaff
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White Ratifie Three pints of Brandy, three ounce Cherry kernels two ounces of Apricot kernels, fifteen grains of Cinnamon bruised, fifteen grains of Coriander seeds, fourteen ounces sugar & one pint of boiling water, let the whole stand four days & strain it for use Mrs. Eastaff An effectual way to prevent Butter from getting ranced. Beat half an ounce of the following powder into a pound of Butter. Then put it into a stone pan, cover it with strong brine & keep it in a cool place. The Powder Take a common salt two ounces, nitre & loaf sugar of each an ounce, rub it into fine powder. This will not only keep butter sweet, but give it a fine flavour. Mrs. Eastaff To Dye Linen or Cotton a fine straw or Lemon colour. eight handfuls of horse raddish leaves, one ounce of Allum two gallons of water, Boil the whole till reduced to six quarts. Your linen or cotton having washed quite clean. - when the above liquor is hot let the article to be dyed be emerged therein. - Make a starch with the liquor that is left & glase with a sleak stone Eastaff
Szathmary Culinary Manuscripts and Cookbooks
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