Dorothea Rousby Cookery Book

The Index Red gingerbread in pg 1st Fruit Bistkett's in pg 1st White Cakes in pg 2nd The Lady Bethells Cake pg 2nd The Light Balls - in pg 3rd The Lady North: marchpane in pg 3rd The Boyle Cakes in pg 4th Queen Cakes in pg 4th Seed Cakes in pg 4th The Lady Bridgwaters Cake pg 6th Sugar Cakes in pg 5th Mackrounes in pg 5th Bisketts in pg 5th A Plum Cake in pg 7th Queen Eliz Cake in pg 8th A seed cake in pg 9th To make Cracknalls in pg 9th Red Ginger Bread An }10th Other way in pg The Lady Strouds Cake pg 11th Corren Berry Wine in pg 12th To make Meed in pg 12th Gousberry Wine in pg 13th Elderberry Wine in pg 13th Chockolate in pg 14th Poppy Brandy in pg 14th Aqua mirabolis in pg 14th Cowslip Wine in pg 15th To make meed in pg 15th || The Index To Presarve Jelly } in pg 18th of Rasp's Jelly of Rasps an other way pg 18th Jelly of curran berryes pg 18th Jelly of Sheep feet in pg 19th Jelly of Cream in pg 19th White Lesh in pg - 21st Lesh of divers colors pg 21st White Jelly in pg 20th To make a Cream } with ye dresing of Snow pg 21st Leomon Cream in pg 22nd Buttered Oringes pg 22nd Almond Butter in pg 23rd Butter'd Oringes pg 23rd White Lesh in pg 24th Sweet Water pg - 24th A Sack Posett pg 24th A Tansey - in pg 25th A Cream Cheese pg 25th French Pufs - pg 26th A Sillebub - 26 th A Crudo Puding pg 26th A Dish of Pudings pg 26th A Shakeing Pudin pg 27th A Plane Pudin pg 27th 2 Doz Rise Pudings pg 27th To Towr Apricock's pg 28th To Towr Apricocks 28th To Dry Peares pg 28th To dry Grapes pg 29th

2 To Make White Cakes Take 8 Whits of Eggs and one Pound of Dubble Refind Sugar searsed beat ye eggs to a Froth and as it riseth Putt in some of ye Fine Sugar, and Keep beating it till all ye Froth be Risen yn Putt to All your Sugar ye the longer it's beaten ye Whiter it will be and when it is Stiff and will Slip on a Plate, then lay it in Plats Put to it in the beating 6 Graines of Musk and as much of Ambergrease grinded very Small, you may last of all Putt in a Few carraway Seeds and bake these after Biskett's for ye oven must not be so Hott as Culler them and lett them Stand a good while in ye oven they will Slip off ye Plats As for ye fruit Bisketts when they are dry enough take the Papers from them

To Make a Great Cake of ye Lady Bethell Take 18 yolk's of Eggs beat ym and take 9 lb of fine Flowr and 8 lb of Currans 2 lb of Raysons stone ym and mince ym. 2 Quarts of good Cream 3 lb of Sweet Butter 1/2 a Pint of Sack 1/2 pint of damask Roase water 4 nuttmeg's grated 1 lb of Sugar and a little Salt 3 pints of good Ale yest melt the butter in ye Creame Put all these things together in A Stone Pott nott ye fruit till it hath wrought by the fire, cover it warme then Putt in yr Fruit keeping it Stiring downe, then when ye oven is Ready Putt it in a Sive covering ye sive with Paper and Butter then Sett it in ye oven and lett it stand 2 Houres then Slip it out of ye sive and Ice itt, sett it in againe A little while untill the Ice be well Hardened if you please you may Putt in 2 graines of Musk-

To Make a Good Cake Take 2 lb of Currans 5 Eggs Beat 3 Whits a quarter of A Pound of Butter A Quarter of a Gill of thick cream nutmeggs mace and cinamond A Small quantety 3 spoonfulls of Sack 1 lb [1/2?] of Flower A little Sugar with half A Gill of good Ale yest all these made into A Paist and Baked