After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; then make it into balls as big as a nutmeg or musket bullet.

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All the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste.

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After the yolks of eggs have been combined with the pint of fine flower and bisket powdered for the receipt (recipe), Fritters in the Italian Fashion, some saffron, rosewater, sugar, cloves, mace and cream are added.

The yolks of four or five eggs were added to the pound of parmesan grated, a pint of fine flower, and as much fine bisket bread beaten for the receipt (recipe), Fritters in the Italian Fashion.

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After grating a pound of parmesan cheese for the receipt (recipe), Fritters in the Italian Fashion, a pint of fine flower, and as much fine bisket bread beaten to powder is added.

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For the receipt (recipe), Fritters in the Italian Fashion, first take a pound of the best parmesan grated.

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The receipt (recipe), To stew Pears in a Sauce-Pan, makes a pretty dish with one whole, the rest cut in quarters, and the cores taken out.   These pears were stewed with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar.

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After the pears have been cored and pealed with on left whole for the receipt (recipe), To stew Pears in a Sauce-Pan, put them into a sauce-pan with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar, and do them over a slow fire.

After paring the forelle pears for the receipt (recipe), To stew Pears in a Sauce-Pan, the next step is to either quarter them, or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out.

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The first direction for the receipt (recipe), To stew Pears in a Sauce-Pan, is to pare six pears.  This pear, Forelle pear, whose history goes back to the 1600’s in northern Saxony, Germany, is one of the smallest of the varieties of pears and so twelve pears were pared.

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