Fairfax Cookbook
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51–75 of 296
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To Make sausiges [sausages] A method for making pork sausage in natural casing with suet, spices, herbs, bread, and eggs, -
To Make red Clear Cake A recipe for making a small, clear confection by stewing currants and mixing the juice with boiled sugar syrup. -
To Make Rasbery [raspberry] Clear Cake A recipe for making a small, clear confection by stewing raspberries and mixing the juice with boiled sugar syrup. -
To make quince Cakes A recipe for making a confection by boiling quince fruit and dissolving them with sugar. -
To Make Puff Paist [Pastry] A recipe for making puff pastry dough -
To Make Princes Biskets [Prince Biscuits] A recipe for a pastry using eggs, sugar, flour, and caraway seeds, baked in small "coffins," or boxes/tins. -
To Make My owne Chees Cakes [cheesecakes] A recipe to make cheese cake. -
To Make Mead A process for making mead using honey, ale yeast, and water. -
To Make Marow Pudens [Marrow Pudding] Describes a recipe for a boiled "marrow pudens," or marrow pudding, using bone marrow, dried fruits, rosewater, and spices. -
To Make Lemon Cakes A recipe for making a small clear confection by scalding lemon juice with sugar, mixed with minced lemon peel. -
To Make Green Goosbury [gooseberry] Wine. 1706 A recipe for making gooseberry wine by steeping gooseberries with sugar, refined with isinglass, in a multi-step process over the course of several months. -
To make Gousberrey Clere Cakes [gooseberry clear cakes] A recipe for a small, transparent confection made by cooking gooseberries with refined sugar and water.
51–75 of 296