To make Gousberrey Clere Cakes [gooseberry clear cakes]

Title: To make Gousberrey Clere Cakes [gooseberry clear cakes]
Date: 1694/1795
Description: A recipe for a small, transparent confection made by cooking gooseberries with refined sugar and water.
Transcript: Rx the ripest & the whitest gouseberres you can git pick them very clean, then put them in a marble morter & beat them to juse then strane them throw a peice of gaus then take a pint of the juce & seet it on the Fier in an Earthen pot to scald but not boyle, then take a pound of doble refined suger beaten small put to it a gill of fare water to boyle it to Candey hight- then put in your juce juce scoldin hot and make what haste you can to fill your glasses
Subject: See all items with this value gooseberry; See all items with this value sugar; See all items with this value water; See all items with this value boiling (cooking); See all items with this value scalding; See all items with this value confectionery
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Position: 179 (3 views)