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Almond Pudding
Slice a penny loaf thin into a pint of Cream, when it is soft Beat it small, & put to it the yolks of four Eggs, & two handfuls of Almonds, beaten small with a little Rose-water and Sugar, & Nutmeg. Butter your Dish and bake it half an hour
Cook Jones
To Pot Tongues
Cut off the roots of your Tongues, run a knife at the great end, & stuff in some salt Petre & Bay salt, & also rub the outsides well, when they have lain a week dry them in a Cloth, then rub them with cloves, Mace Nutmegs & pepper, bake them in some water 'till they are tender, take them out and blanch them, then rub them with Spice as before, put them in Pots & fill them up with Clarify'd Butter
Cook Jones
Marrow Puddings
Take a quart of Cream, two french rowls, sliced very thin, set it on the fire, a. Soaking, with a little Cinnamon till it Begins to Boyl, then beat twelve Eggs, but six whites, & when the Cream is almost cold, put them together with the marrow of five bones, minced small with Orange & Citron, beaten Cinnamon, Cloves & mace, some Rose-water & Sugar, if it be too thick, thin it with cream for it must be but little thicker, than pancake batter. Make ready your guts, being Steep'd in rose-water fill them not too full, half an hours boiling is Sufficient
Cook Jones
Object Description
| Rating | |
| Title | English cookbook, 1700 |
| Creator | unknown |
| Date Original | 1700 |
| Description | This manuscript is in the original calf binding from the 18th century, with 340 pages of which 124 are written. There are 314 recipes on 200 leaves. The recipe book is written in many hands. After each recipe are the names of the cooks and scribes from which the recipe came. |
| Topical Subject (LCTGM) | Cookery |
| Geographic Subject | England |
| Chronological Subject | 1700-1710 |
| Type (DCMIType) | Text |
| Type (AAT) |
Cookbooks Manuscripts (Document genre) |
| Type (IMT) |
tiff jp2 |
| Digital Collection | Szathmary Culinary Manuscripts and Cookbooks |
| Contributing Institution | University of Iowa. Libraries. Special Collections Dept. |
| Archival Collection | Szathmary Culinary Manuscripts |
| Collection Identifier | MSC0533 |
| Collection Guide | http://lib.uiowa.edu/collguides/?MSC0533 |
| Item Number | En4 |
| Series | English |
| Rights Management | Material in the public domain. No restrictions on use. To obtain print copies or a high-resolution version of the image, contact the Special Collections Dept. at the University of Iowa Libraries. |
| Contact Information | Contact the Special Collections Dept. at the University of Iowa Libraries: http://www.lib.uiowa.edu/spec-coll/contact/index.html |
| Height (cm) | 31.8 |
| Width (cm) | 20.5 |
| Digitization Specifications | Scanned with Zeutschel OS12000 overhead scanner at 300 ppi, full color. Archival tiff available |
| Date Digital | 2012-09-07 |
| File Name | index.cpd |
| Identifier | 31858055132181 |
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