Wellcome Collection: Cookery-books: 18th cent. (MS1810)

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To Make German Puffs

{(N^o 1)}

Take a pint of Cream two Large spoonfulls of flower the Yolks of four Eggs two Ounces of Almonds beat fine: A Quarter of a Pound of Butter Clarify'd, and when Cold put to them the best Sugar, Sweeten to your Taste add a Little grated Lemmon peel mix them well together & Bake them in Butter'd patty pans turn them out & serve them up hott with Melted Butter with ^and sack and Sugar Pour'd Over them

To Make Norfolk Links

{(N^o 2)}

Take the tenderest parts of Piggpork, full as much fat as lean, Shred it small as you can, and season it to your tast with Pepper salt Nutmeg thyme and a great deal of sage shred Small, rub the seasoning Well into the meat, then let your guts be well scour'd with water & salt, so fill them with your meat

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To make mock Oyster sauce for a Turkey or Boil'd Fowl

{(N^o3)} Take a quarter of pints of water and an Anchovey a blade or two of mace a peice of Lemmon peels five or six peper corns, and These Ingredients to be boil'd & strain'd and as much Butter and flower as will do for Sauce, two spoonfulls of white Wine and Two of Cream, keep it Stiring till it boils to make it Smooth

To Make Cracknels

{(N^o4)} Take a Gallon of fine Flower two Pound of Butter twelve Eggs put in four of the Whites rub in the Butter in the flower, before you put in the Eggs, put some Mace & Cloves beat fine, and some grat'd Nutmeg according to your discretion. wet them with milk, when you have made them up; put them into a Kettle of boiling Water, when you see them rise take them Out, and put them into an Oven pretty Hott but not to Scorch them

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To Fry Oysters

{(N^o.5) }Beat two or three Eggs with a little grated white Bread, Nutmeg and peper; Then dip in the Oysters and fry them Brown in sweete Butter, scollops and are Done the same way, but you mustake off there Beards,

To Make Chettenham Cakes

{(N^o.6)} Take three Pound & a half of fine Flower, half a Pound of Butter, six Spoonfulls of Yeaste, a Pinte & half of milk, two Eggs Yolks & Whites, & a Little Salt, about a quarter of an Hour Bakes them, Bake them on a Fire, Cutt them out with a Glass,

{(N^o.7)} To Make Punch for Bottling Take Eight quarts of Spring water five Quarts of French of Brandy the Juice of seven Lemmons & seven Oranges With a small quantity of the peel of Each & 7 pound of the Best sugar mixit all Together & let it stand 3 month in a vesel & then Bottle it for drinking

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