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To make Flower of Rice Pudding.
Take two Ounces of Flower of Rice, put it into a pint and a half of Milk,
set it on a Slow fire, stir it all the time 'till it be pretty thick, put in a &
little Cinnamon and Mace, and stir in a quarter of a pound of Butter,
and Sweeten it to your Taste, let it stand 'till it is Cool, then take 6
Eggs, leave out 2 of the Whites, grate in the rind of a Lemmon, Mix
all well together, and put it in a Dish with puff paste at the Bottom.

To Preserve peaches.
Let them be ripe (not soft) Wipe them. and prick them full of holes,
put a Dozen to three pound of Clarifyed Sugar, boil them in it 'till they
they are soft, then take them out and let them stand 12 hours to cool,
mix a Quart of Brandy with a Quart of the Syrrup you boiled them in
and put it to them.

To make Inmballs.
Take a pound of fine flower, 3 q. of Sugar beaten, mix them
together, put in some pounded Mace, make a hole in the middle of
your Sugar and flower, and put in 4 Spoonfulls of rose Water, the
Yolks of 6 Eggs, and 1 White well beaten, make it into a pretty stiff
paste, and them make it into little knots, lay them on Tin plates &
Butter'd, and set them in an Oven as hot as for Tarts, when they are &
baked loosen them from the Plates, you may set them in again to harden.

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