Wellcome Collection: Coley Family (MS1711 )

Currants very dry that you may get all the juice out of them

with MS.1711 at f.22

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Puddings

To make the best Irish Plumb Cake

take 1 pound of fine flower 1 pound of lump sugar mix the flower and and sugar together the whites of ten eggs beat to a very high froth the yolks beat separate one pound of butter Washed in rose watter and wisk.t till all most cream then mix it together put a handfull of flower and sugar in at a time and a spoonfull of the whites and yolks of eggs then put a pound of currants and floggan of french Brandy butter your hoops well and cut some citron and orange pell in those cuts and put a line of sweet meats and a line of cake send it to the oven

To Make Gingerbread Chips

Take the end of a lemon and half and let be very thin and cut it it very small take one pound of treacle a littel ginger a littel sweet spice half a nutmeg a quarter a pound of brown sugar Mix it together with the treacle take a pound of flower 6oz butter 1 handfull of caraway seeds mix the butter with the flower then stir the flower in the treacle a little at a time then put on the tins littel bits about the size of a nutmeg with a teaspoon

To Make Gingerbread Nuts

3 pound of flower 3 quarters of a pound of sugar 1 ounce and half of vace ginger pounded and sifted 1 ounce and half of candid orange peel 2 handfulls of caraway seeds the rind of one lemon grated half a nutmeg and sweet spice a pound and half treacle one pound of butter melted in the treacle mix it well together and let it stand till cooled and then rol it up in nuts

(38)

Puddings

To Make Bath Buns

Take a pound of flower and put a quarter of it in a ring in a dish put 3 spoonfulls of yest in the middle break 3 eggs in the yest and put 3 spoonfulls of mountain wine a litte cream stir it together let it stand to ferment to or 3 minutes the while break half a pound of butter into the remainding part of the flower not very small take half a pound of caraways mix 3 parts of them in the flower then mix the flowr with the yest putting a little in at a time when mixt well let it stand to mix again for a minute or 2 then make them in buns the bigness of a apple rather flat wash them with a yolk of egg and milk and then cover the tops with caraways back them in a quick oven

To Make Whiggs

Take 2 pound of flower a quarter of a pound of sugar 5 spoonfulls of yest then take milk and knead it till as warm as [?] blood and no hotter take a littel milk and put in the yeast strain it in the flower and stir it untill as thick as batter put them by the fire to rise the while it is rising put a quarter of a pound of butter in the rest of the flower

To Make Sponge Biskitts

take the yolks of 20 eggs the whites of 10 beat them put to them 2 pound of sifted sugar the rind of 3 lemons greated half a pint of boiling watter with 4 spoonfulls of rose water and as you beat the sugar eggs and sugar put in the hot watetr and then set it on the fire it must be beat in a preserving pan keeping it beat untill hot but not to scald your eggs then take it off the fire and and keep it beatin untill all most cold then put in a pound and a half of flower well [docd ] your tin must be well butterd sift some sugar over the tops before they are backed, you must beat them with a whisk

39)

Puddings

To make the best Irish Plumb Cake

take 1 pound of fine flower 1 pound of lump sugar mix the flower and and sugar together the whites of ten eggs beat to a very high froth the yolks beat separate one pound of butter Washed in rose watter and wisk.t till all most cream then mix it together put a handfull of flower and sugar in at a time and a spoonfull of the whites and yolks of eggs then put a pound of currants and floggan of french Brandy butter your hoops well and cut some citron and orange pell in those cuts and put a line of sweet meats and a line of cake send it to the oven

To Make Gingerbread Chips

Take the end of a lemon and half and let be very thin and cut it it very small take one pound of treacle a littel ginger a littel sweet spice half a nutmeg a quarter a pound of brown sugar Mix it together with the treacle take a pound of flower 6oz butter 1 handfull of caraway seeds mix the butter with the flower then stir the flower in the treacle a little at a time then put on the tins littel bits about the size of a nutmeg with a teaspoon

To Make Gingerbread Nuts

3 pound of flower 3 quarters of a pound of sugar 1 ounce and half of vace ginger pounded and sifted 1 ounce and half of candid orange peel 2 handfulls of caraway seeds the rind of one lemon grated half a nutmeg and sweet spice a pound and half treacle one pound of butter melted in the treacle mix it well together and let it stand till cooled and then rol it up in nuts

(40)

Puddings

To Make German Gingerbread Cakes

2 pound of flower half a ounce of ginger mix the ginger and flower together then take 3 quarters of a pound of treacle and 3 quarters of a pint of watter half a pound of butter put the water and butter in the treacle melt it up together till is stiff as others past then roll it out in a thin sheet of and cut it out with the top of a tea canister Butter your tins and put them on

To Make Rice Cake

half a pound of sugar pounded and sifted half a pound of flower of rice the yolks of ten eggs and half the whites the rind of one lemon mix all together and butter your hoops well and put it in

To Make Scotch Bread

Take a pound of flower 1 pound butter rub in half a pound of butter then pour in the middle 3 spoonfulls of yest set it before a fire to rise half an hour then mix [once] a quarter of a pound of sugar caraways seeds and some currants 2 eggs beat well white then melt the half pound of butter with 3 spoonfulls of warm milk mix it up together in a stiff past then roll it out in cakes and be sure to prick them half and hour will back them

A Rice Cake Hankey

six ounces of ground rice six ounces of flour three quarters {1/2 a pd of sugar} of a pd of sugar seven eggs & the peel of two or three lemons gratd Beat all well together. Bake it an hour

Mr George Masons Receipt for a Batter Pudding

Half a pint of milk, 3 spoonfulls of flower , 3 eggs. a small spoonfull of sugar, al little nutmeg, then to tied up and boil in a bason three quarters of an hour