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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8 How to Make Queen Eliz excellent Cake Take A quarter of A Peck of ye finest Floure you can gett A Pint of Cream 2 yolks of Eggs without ye whits well beaten 3 quarter's of A Pound of Butter gentlely melted and Poured on the floure 1 pint of good Ale yest Strained and halfe A quarter of A Pint of Rose water with some musk or Ambergrease desolved in it season All these with A Pennyworth of mace and cloves A little nutmegg all finely beaten with a Little salt A pound and a half of ye best carran's well Piked And washed in warme water A Pound of ye Best Raysons of ye sune Stoaned and shredd small halfe A Pound of Almonds blanched and beaten very fine with A Little Rose Water for fear of Oyleing halfe A Pound of fine Sugar beaten small first mingle yn Knead all these things Exceeding well togeather, then lett them lie A full houre in the dough, and when ye oven is Ready make up ye cake lett not ye oven be too Hott shutt not the mouth close but stir ye cake now and then that it may bake all a like lett it not Stand A full Houre in the oven; against you draw it you must have ready some Rose water and fine white sugar beaten together in A Porringer untill it be very thick then with A little Brush or tuft wett ye upper side of the Cake all over and sett it into ye Oven to dry. Observe these directions in ye mingleing Kneading and Bakeing

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9 To Make A Seed Cake Take A Pound and 3 quarters of fine floure dryed in the oven or before the fire Rub into it A Pound of Sweet Butter Knead it up with a quarter of A Pint of Rose water the yolks of Two Egg's halfe A Pint of Barme a little bett Ginger lett it Rise an Houre then worke into it 1 lb of curraway comfett's the oven must not be too Hott an houre will bake itt it must be put into a Round Tinn Puding Pan A quarter and A half over wanting An Inch

How To Make Cracknall's Take one Pound of floure and as much sugar finely searsed and 3 Eggs one white left out A quarter of A Pound of Butter 2 spoonfulls of cariander Seeds Steept in vinnegar and then dryed before the fire and grosly beaten; mix with the former Ingreadients; and so make it into A Paist and then Roule them very thin and Run them About with a Geging[?] Iron bake them on Papers well floured and when they are Allmost Enough take them out and doe ym over with ye yolke of An Egg beaten with Rose water and dry them in the oven Againe, and soe Keep them near the Fire

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10 To Make Red Gingerbread An other way Take 4 White loves lett ym be old so as they will grate very small, dry ye crust and beat ym and putt all ye crums of bread to geather setting ym before ye Fire to dry Then take a quarter of An ounce of Cinamon 1/4 pound licoueras powder 1/4 [?] of cloves 1/4 [?] of nutmeggs 1/4 pound of best ginger and 1/4 Pound of Red Sander's beat and Searse all these Spices very fine, and when you have So done mix them all togeather. Save a little Cinamon which you must keep for dusting your prints Then take 1 quart of Ale and A Pound and A halfe of Powdre'd Sugar, and put ym into An Iron Pott and Sett ym over ye Fire untill the sugar be desolved; yn take it off And putt in the Affore mentioned Spices Sett it Againe upon ye Fire And keep Stirring it Sometimes untill you can perseave it to boyle yn Putt in your bread by handfulls untill it be all spent be Sure you keep stiring of it all ye Time you are Putting in your bread And when you have so done Stir it Strongly togeather and so take it of ye fire and have ready 1/2 Gill of cinimond water wherin 1/2 Graine of musk hath been infused, power this upon it and stir it well together So take it out of ye Pott as quick as you can and have ready A 1/4 lb of almonds being Blancht Slist and brused And worke ye Paist A Brode so Strinkle ym upon it So worke it up well togeather; and cutt it into Peeces as as you please for bigness so dust your prints with cinamon and Print it.

To Make Biskett's Take a Pound of Eggs break ye yolk's one way and Whits an other beat ye yolks very well in ye beating putt in a little Rose water, yn putt to it A pound and A quarter of finely beaten and Searsed sugar beat it againe with your whisk very well, yn beat ye whits and as ye froth rises put it to ye Rest beating still till all ye whits be bett in, yn strew in 3 quarters of A Pound fine flour well dryed beat all togeather very well Drop ym on paper thin buttered sift a little sugar upon ym so bake ym when they are baked take ym off with A Knife

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