Pages
Page 7
1 To Make Red Ginger Bread ye Best Way Take 8 white Loves lett ym be old so as they will grate and dry ye crusts and beat ym small and sett all ye bread before ye fire to dry yn take 1 quart of Red Ruose water and A clove A Quart of good canary Sack Putt ye Licquor into A Clean Pan or Iron Pott and desolve therein 4 lb of good loafe sugar, yn putt into itt 2 ʒ of Trew Red Sanders and 2 ʒ of yr best cinamond and 2 ʒ of yr best ginger and 2 ʒ of yr Best Annisseed's and 2 ʒ of fine Powder of licquorase and 1 ʒ and a halfe of ye best Nutmeggs, lett all these be Powdered and searsed through A Haire Sive yn putt all these into ye afforementioned licquor's and lett ym have one little boyle over ye fire and when you Perceave it boyls Putt in the grated bread by little and little - Keeping fast stiring untill it be all in yn take it off ye fire and have a pound of ye best Jordan Almonds Blancht and Brused in a gross Paist and mix ym amongst ye Ginger Bread; you may if you Please putt in 2 graines of Musk infused in a Gill of Cinamond Water and Strinkle uppon it Stiring all well togeather yn take it out and work ye Paist well Before you begin to forme it for your Prints yn dust your Prints with Cinamond powder and so Print it as you Please
To Make Fruit Biskitts Take ye Pulp of Any Fruit and Strane it and to 1 ʒ of Pulp take 6 ʒ of Dubble Refined Sugar searsed and Putt your Sugar in one Dish and your Pulp in A nother and make ye sugar And Pulp Scalding Hott yn putt ym both together in an Earthen Bason and to Every 4 ʒ of Pulp putt 2 spoon fulls of ye Froth of White of Eggs and yn beat ym. all to gether an Houre or more and make coffins of Paper of what Fashon you please and fill ym and set ym eather in a coule oven or warme stove.
Page 9
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