Image 293 (unnumbered folio), four receipts
| To make Custard | ||||
| Take half a Pint of New Milk – A Handfull of Bitter Almonds | ||||
| A Stick of Cinnomon – Boil it till it taste Strong of them – | ||||
| both – then Strain it into a Pint of Creem – then take Four Eggs | ||||
| leaving out the Whites of Two – Sweeten it to Taste | ||||
| Set it on a Slow Fire – be sure not to let it Boil – when it is | ||||
| thick – Take it off and put it into Cupps with Almonds stuck | ||||
| in it – (You may beat Almonds and put in it) | ||||
| To make French Fretters | ||||
| Take a Gill of Water | ||||
| Then Mix it with Flour | ||||
| Then Boil it to a Stiff Paste, & let it stand all Night | ||||
| Then Beat it Smouth | ||||
| Take Three Eggs | ||||
| Beat fine a Little Nutmeg | ||||
| Sweetening it to your Taste | ||||
| Then Beat all together | ||||
| Then take half a pound of Hoggs Lair* | ||||
| & put it into your Hashpann, and let it Boil | ||||
| Then Drop them in the |
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| Lett them Boil till Hard | ||||
| Then put them in your Dish (This is a side Dish | ||||
| For a Dumpling | ||||
| Currans 1lb/or Oz } This mix’d up } | ||||
| Raisons 1lb } with Eggs } | Syrrup of Elders | |||
| Rozen* 1lb } & Boild } | Exceeding Good for the | |||
| Suet 1lb } Feb. 29. 1764 | Scurvey and Asthmay | |||
| Flour 1lb | Also | |||
| For to Drink | {Brooklime* } } | |||
| every morning | {Water Cresses } Joic’d* } | |||
| in the Spring | {Scurvey Grass } } |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by JW and LF