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

11 To Make The Lady Strowds Cake Take your flowr and putt it in A warme Oven all night to dry wash and Pick clean 12 Pound of currans and sett ym in ye oven with ye Floure when they are dryed weigh Tenn Pound and A halfe of Flowre and putt it into A large bowle and Putt to it A Pound of Almonds Blancht And beaten with A little faire water to keep ym from oyling Rub ym well into your Floure and putt in yr Currans And 2 Nutmeggs grated and A Little cinamon And mace Beaten and halfe A Pound Sugar beaten small A quart of good Ale yest and 40 Eggs with halfe ye Whits beaten very well togeather A Pint of Sack and 3 quarts of thick creame and three Pound of Butter Sett your cream on ye fire and putt your butter into it and lett it stand till ye butter be Allmost melted then take it of and when it is blood warme putt it into the other things and mix ym all well togeather yn lay A cloth over itt and Sett it before the fire to rise while the oven is A Sweeping yn take it up and stir it well togeather, so putt it into your case or Hoope wch must be very well buttered cutt it and Prick it in severall Places to ye Bottome so sett it into the Oven. when it is Baked pull of ye papers and Ice it with fine Lofe Sugar beaten with ye Whits of Eggs and Rose Water and if you Please. may grind A little Musk with your Sugar, when it is Ised you must sett it in ye oven till ye Ice be hardned ye oven must not be too Hott When you sett it into the Oven make this marke in ye middle of ye cake, with a knife down to the bottom it will hinder it from hufing S