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(35)
Puddings
Fritters

A pt of milk a large handful of flour mix it well together put in a little
bit of butter. set it over the fire boil it till tis very stiff stirring it all yr
time. then put it into a mortar with a little grated lemon peel & 8 eggs
4 whites a little salt & nutmeg beat it very well together. then drop them
into little bitts as big as a nutmeg (upon a floured dish) have ready some
lard or suet melted hot to fry them. they will be very light. eat them with
orange or lemon & sugar.

A Tansy

Take a pt of cream ditto of juice of spinage & tansy. some grated
bread & spoonsfulls of orange flower water 16 eggs half the whites. 1/2 a
nutmeg sweeten it to yr taste. set it over the fire
till tis thick. stirring it all
the while then put it in a buttered dish & bake it

To Make Queen Cakes

take a pound of butter & wash ti in rose water then beat it with your
hand till all most cream have ten eggs. Beat the yolks by themselves
and the whites beat to a froth having a pound of flower dried and
sifted a pound of loaf sugar beat and sifted fine mix your flower and
sugar together when your butter is all most cream put in some of
your eggs by spoonfulls then shake in a littel flower and so do till all
in . Beating it all the while have pound of currants washed and
dried then put them in your cakes butter your pans well fill them
and sift a littel fine sugar on them back in a quick oven

To Make Watter Cakes

Take half a pound of the finest flower 2 ounces of butter 2 ounces of
powderd sugar half a handfull of caraways then mix it all together
with hot watter untill of a pooper stiffness for past then roll them
out in littel cakes denting them with a square, flower your tins before
you put them on let them be rather pale when done this quantity
will make 3 dozen.

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