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To make Ratafer puding
Take a quart of Cream boil it with 4 Laurel leaves then
then take m out & brake in h lf a p d butter Maple bisket
half a p d of buter some snik nutmeg & Salt. take it of the fire
cover it up when it all most cold put in 2 ounces of Almonds
blanched and beaton fine & e yolks of 5 Eggs mix all well
togeather & bake it in a moderate oven half an hour will
bake it scrape sugar on it as it goes into the oven
To make boild Custards
Take a pint of cream and put into it 2 ounces of Almonds
beten very fine with rose or orange- flower-water or a little
cream let m boil till e cream is a little thick-ned then
sweeten r Eggs & keep it stiring over e fire till it is as thick
as you would have it then put into it a little orange flower
water stir it well togeather & put it into Chiny Cups
you may make them without Almonds.
To make Rasberry wine.
Take four gallons of Rasberryes & put
four gallons of water & boil it t10o hours and let it stand till tis
Bloodwarm then put it to e Rasberrys and stir them well
togeather and Let it stand twelve hours then stran it of & to
every Gallon of Liquor put three pounds of Loaf sugar & set it
over a Clear fire and let it Boyle till all e scum is taken of &
when It is Cold put it into a vesell Let it stand open a
fortnight and then stop it Close.
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