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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Indexed

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3 To Make The Light Balls Take 2 ounces of Jordan Almonds blancht and finely beaten putting to ym in ye Beating, A quarter of A Pint of Damask Rose Water and 4 graines of Musk Grind These well together till it be as white as milk; then Strane the Rose Water hard from ye Almond's, and in it Lay some gumme tragagant to Steep and when it is steeped Anough. Straine it Againe, and then take A Pound of Dubble Refined Sugar finely searsed and the White of A new lay'd Egg and 2 or 3 Graines of Amber Grease and beat ym together in ye Morter with the White water untill it comes to a Perfect Paist, yn make it up in Balls or what forme you please and lay them. uppon Paper's and be carefull of ym in the Bakeing as to ye temper of ye Oven if you observe to makeing and the Bakeing ym Right they will be as white as Snow and as light as Puffes.

The Lady Northumberland's Marchpane the Best Way Take A Pound of Almond's Putt ym into warme Water and as you blanch ym Putt ym into cold Water then take them out and dry ym with A Cloth and Beat them in A Stone Morter in the Beating Putt in A spoonfull or 2 of Damask Rose water to keep ym from turning to Oyle, yn have 3 quarter's of A Pound of Dubble Refined Sugar Ready beaten and searsed, when the Almonds Are Beaten Enough, put ye sugar into ye morter and mix ym together yn take ym out of ye moreter and Putt ym in A Silver dish. and sett it upon a chafen dish of charCole and lett ym dry then make ym up into Round Cakes as thich as your finger and as big as you Please and put them on White Papers yn putt ym under your Pan for ye Purpose to Bake and Putt fire over ym butt not two hot when one Side is dry turne the other yn take ym out and lett ym be cold, then Ice them with Rose Water and sugar and lett them be Putt under ye Pan to dry lett not ye fire be very Hott

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4 To Make Boyld Cakes Take half A Peck of Flower very finely Searsed and put into an oven att night after manchetts hath been drawn then take a Pound and a quarter of Butter half a Pound of sugar 6 lb of currons dryed very well in an oven 2 Nuttmeggs and one ounce of Cinamon A Little Sack and A Little Rose Water A Pint of good Ale yest as much cream Scalding Hott as will wett it mingle it Soft & Wrap it in a Warme Woolen cloth A Quarter of An Houre to rise yn make ym into little cakes and as you make ym have a Skellett of Boyling water to putt ym into Ready, one att A tyme and as soune as it swims take it out with a Skimmer and Putt ym into Buttered Plates Scrape Sugar on ym and lett ym stand halfe an Houre in the oven, looking sometimes for fear they culler too much

To Make Queen Cakes Take halfe a Pound of Flower halfe a Pound of Butter half A Pound of Loafe Sugar halfe a Pound of corrans or Carraway seeds or cumfetts A Nuttmegg andA halfe grated mix these together, and when yt is done beat all but ye Corrans or Comfitts in A Marble Morter butter the Pans and putt in your Corrans or Comfett's just when they goe into ye oven it must not be in too Hott

To Make A Seed Cake Take 4 lb of Floure 1 lb of carraway Comfett's and as much of Biskett comfetts 1 lb of Butter and A Pint of Sweet Creame warmed to wch Putt as much yeast without scalding it with ye creame yn mingle it all together Except ye Comfett's Putt in none of ym till the Cake is well risen yn just before you sett them into the Oven Break ye Creame in pieeces and mingle ye comfett's and all very well together and sett it into ye Oven.

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5 To Make Sugar Cakes Take 2 lb of fine Floure A Pound of searsed Sugar mix your floure and Sugar together yn {mixle?] in A Pound of Butter with 8 yolk's of Eggs and 4 Whits with Halfe a Gill of Rose Water mix all into A Paist and Roale ym out and cutt ym with A drinking Glass Top Bake ym on sheets of white Paper with Floure under ym, lett ym not stand too long in ye oven to broune if you will you may Putt some Slist Nutmegg or carraway Seeds into some of ye Paist it will give it A Pretty Taist, Lett your Egg's be wel bett with ye Rose water before you mix them

To Make Bisketts Take Halfe a Pound of Sugar Beaten and Searsed; five New layd Eggs Putt ym together before you beat it yn beat it an Houre and A Halfe, yn putt in 5 or 6 lb of fine Floure it must not be beaten after the Floure is in but Stired well; drop it uppon Papers made like driping Pans and lay'd on sheets of Tinn, Strew Searsed Sugar over Every one of ym; and Bake them after they are taken off ye Papers wch must be before they be could you must Sett them into ye oven to Harden and Keep ym in A very dry Place

To Make Mackrooms Take a pound of Almonds Blanched 3 quarter's of A Pound of Sugar Finely beaten Stamp ye Almond's and as you stamp ym Putt in some Sugar and a Little Rose water to Keep them from oyling when youthink they are Enough they Are Enough and hath mingled all your Sugar Putt to it a White of an Egg well beaten Stir all well togeather and Drop ym upon wafers and lay ym in Platters so bake ym.

Last edit almost 2 years ago by Kimberley Connor
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