A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694

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Inscription on front pastedown, ""Liber Dorothea Rousby 1694."



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23 To Make the Buttered Oringes Another Way Take ye yolks of Eight Eggs and ye Juce of 12 oringes or you may if you Please putt as many Eggs as Oringes but this must be done Acording to your taist and the goodnes of ye Oringes; then sweeten it to your taist yn sett it over ye fire stiring it all ye while untill it groues to such A thickness as you think convenient Sarve it up cold. This must be made thicker then Leoman creame and is therefore called Buttered Oringes

To Make Almond Butter Take a quarter of A Pound or more of Almonds And blanch ym in Faire water, yn beat ym take 2 or 3 spoonfulls of Rose water and Putt amongst them in the beating when they are small have A quart of good Cream by you, take A Pritty thin cloth And with a Spoon force it through ye cloth into ye cream and when you have bett ym so often as you have all ye substance of them take 6 Eggs and butt 2 of ye whits beat them very well and Putt ym into ye creame, yn straine it into A Skellett so sett it on the fire keep Stiring untill it boyles when it begins to turne Poure it into your strainer ty it hard so lett it run all night, ye next day putt it into A clean Streaner so strean it into A Bason take lofe sugar finely searsed and Putt in so much as will sweeten itt, then beat it togeather for A quarter of An Houre so Serve it up like Fresh Butter if you Please

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24 To Make White Leach an other Way Take 2 quarts of new milk one ounce of Iseingglas cutt small halfe an ounce of Cinamond and 3 nutmegs sliced with 3 or 4 spriggs of Rosemary boyle all these togeather untill it will jelly take 2 lb of Almond bett with Rose water and so streaned into the Above named things, strean all togeather through a Streaner, Sweeten it with sugar to your taist and stir it untill it be Almost cold it is very strengthening and to be Eaten Eather warme or could.

To Make Sweet Water Take A quart of Damask Rose water. Putt into it Halfe an ounce of Benjamin As much Storax beaten to A Fine Pouder musk and Ambergrease as much as you Please. Stop ye Glass very close and sett it in yee sunn 10 dayes shakeing it well 2 or 3 times A Day.

To Make A Sack Possett Take 10 eggs and leave out 5 whits beat ym very well put ym into A Bason Sett ym by the fire to warme and keep allwayes stiring them, putt to ym A Pint of Sack A quarter of A Pound of Sugar Stiring ym very well boyle 2 quarts of new milk with some whole sinamond and A Slised nuttmeg when it is boyled Putt in a quarter of A Pound of Sugar yn make your sack and Eggs so hott as you can butt Endure your finger in it and take your milk boyling from ye fire and stand on A Stoule and hold it as high as you can and Pour it into ye sack wch must stand on ye ground upon a chafen dish of coles yn as soune as you have done you must cover it very close and feel now and then with A Spoon, when it is come you shall finde it thick doune to ye bottome Keep it on A soft fire both befor and after ye milk is in

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25 To Make A Good Tansey Take these hearbs Stroberry violett Primrose Spinnage and Sorrell Leaves with a little Tansey grass beat and Strean ym into A Pint of good Creame Add ten yolk's of Eggs leave out 2 whits Season it with nutmegg Sugar and Salt as you like itt, yn Putt in Grated bread and make it just as thick as you doe Blatter for Pancakes Beat all well togeather and So Fry itt To Make a Cream Cheese Take 4 Ale quarts of milk yn Sett a Skellett of water on ye fire and measure out 3 Pints of creame and when ye Water is Scalding Hott take A Pint of it and putt to the milk and then make your water boyle up yn take A Pint and Putt it to ye rest yn [?] ye rest wch is A quart of cream boyle'd up and Putt it to ye rest yn stir it till it be blood warme, then putt in 2 spoon fulls of remitt and when ye cheese is come Putt it into A cloth without breaking ye Crud more yn needs must yt ye Whay may drane out of itt but doe not crush it putt it into ye Fatt in a Clean Cloth and yn putt A Pound weight on itt, and chainge ye cloth within three quarters of an Houre three or 4 Times yn lay it in Nettles About A Weeke

To Make French Pufs Take A quart of cruds 6 eggs with whits and yolks A pint of floure and some salt and A little grated Nutmeg work ym up togeather in balls About ye Bigness of Apples then rub A sheet of Paper with Butter and lay them on itt and soe bake ym for Halfe an houre and when they are baked putt ym on A Dish with some Rose water and Butter and sugar beaten well togeather with ye Juce of A Leoman and So poured uppon Them

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