Image 312 (unnumbered folio), six receipts
| To make Puff Paste | ||||
| Flour } Beat these Well together & Make | ||||
| Butter } A Girdle Cake | ||||
| Eggs } | ||||
| Creem or New Milk } | ||||
| Paste for Pasties | ||||
| Rub Six pounds of Butter into Fourteen pounds of Flour | ||||
| put to it Eight Eggs, Whip the Whites to Snow and make | ||||
| it in a pretty still* Paste with Cold Water | ||||
| To Make a Brown Bread Pudding | ||||
| ½ lb Brown Bread } | ||||
| 1.lb Beef Suet } | Mix’t together | |||
| 1. Nutmeg } | ||||
| some Cinnamon } | ||||
| a Spoonfull of Sugar} | ||||
| ¼ Pint Cream } | Pancakes | |||
| The Blood of a Fowl } | ||||
| Cream ¼. Pint } | Cream a Pint } | |||
| 6 Yolks of Eggs } | Eggs – 8 } | |||
| Nutmeg Grated } | ||||
| a Little Salt } | ||||
| Butter } | ||||
| a Little Sack } | ||||
| Flour } | ||||
| Broth | Rice Pudding | |||
| a Gang of Calf Feet* | Creem, or New Milk } | |||
| Thyme } | A Knockle of Veal | Rice } | ||
| Marygowls }* | A Shin of Beef | Half a Pound of Fresh Butter} | ||
| Herbs | Nutmeg, Salt, Sugar, Sack } | |||
| the Yolks of 6. Eggs } | ||||
| Puff Paster at the Bottom } | ||||
| & top of your Mugg } | ||||
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 LF and JW