翻刻
くさまして吉「おこし米」よくいにんをよくほし引わり米のごとくに
してきつね色にいり扨さたうに水をくわへふかせにえ候時か
さに少つゝさたうを取わけよくいを少づゝ入ませぼんにあけ候へは
かたまり候がよきかげん也いくたひにもかさに取わけ仕りてよし
たうみやうしにてもいたし候「ごぼうもち」はごばうをよくゆにしてたゝ
きすりばちにてすりをきてさてもち米六分うる四分のこに
さたうをくわへごばうと一つにすり合せ候さたうか過候へばしる
く也申候さてよきころに丸めゆにをしてこまのあぶらにてあげ
申候その後さたうをせんじその中へ入に申て出し候ごばうさたうの
かけんはまるめ申候時のくでん有之「くずやきもちは」くず一升
水一升さたう一升三色よくこね合せみかんほどに丸めなべに少あぶら
をぬりさい〳〵打かへしやき申候「くずもち」くすのこ一升に水一升五合
入ねりて出し候もちは何れもまめのこしほさたうかけて吉又く
ずのこわらひのこはなん時もやけんにてよくおろしてこね申也
「わらびもち」粉 一升に水一升六七合も入よくときてねり候てよし
粉同「ゆきもちは」うるの米一升もち三合をよくこにして水にて
そとしめしせいろうに布をしき米のこをふるひ入て吉むし候間へ
くしがき▲くり▲かやなども入候黄にいたし候はくちなしの汁にて
こをしめし候「すぎはらもち」はめくり共いふ杉原をこまかにむしり
山のいものはをゆでゝすぢくきを取さてもち米六分うる米
四分のこをこねゆにして三色一とによくつき合せ候是は六月 土
用に大臣（たいしん）の参物にても小臣も吉「くこもち」くこをゆてよ
くつき其汁をしほり取てもちうる四六のこをこねゆにして
よくつき申候又ぢきにも入申候也「うこきもちも」くこ同前也「粽」
是も四分六分のこを水にてやはらかにこねまこもにてさゝのはに
てもつゝみまきよくゆて候黄にはくちなしの汁入さたうまめ
現代語訳
草まして良し。
「おこし米」よく煎り煮をよく干し、挽き割り米のごとくにして、狐色に煎り、さて砂糖に水を加え沸かせ煮え候時、笠に少しずつ砂糖を取り分け、よく煎りを少しずつ入れませ、盆に上げ候えば固まり候が良き加減なり。幾度にも笠に取り分け仕りてよし。唐名菓子にても致し候。
「牛蒡餅」は牛蒡をよく湯煮して叩き、すり鉢にてすり置きて、さて餅米六分、うるち米四分の粉に砂糖を加え、牛蒡と一つにすり合わせ候。砂糖が過ぎ候えば汁気多くなり申し候。さてよき頃に丸め、湯通しして胡麻の油にて揚げ申し候。その後砂糖を煎じ、その中へ入れ煮申して出し候。牛蒡砂糖の加減は丸め申し候時の口伝有り。
「葛焼餅」は葛一升、水一升、砂糖一升、三色よくこね合わせ、蜜柑ほどに丸め、鍋に少し油を塗り、細々打ち返し焼き申し候。
「葛餅」葛の粉一升に水一升五合入れ、練りて出し候。餅はいずれも豆の粉、塩、砂糖かけて良し。また葛の粉、蕨の粉は何時も薬研にてよくおろしてこね申すなり。
「蕨餅」粉一升に水一升六七合も入れ、よく溶きて練り候てよし。粉同じ。
「雪餅」はうるちの米一升、餅米三合をよく粉にして、水にて外しめし、蒸籠に布を敷き、米の粉を篩い入れてよく蒸し候間へ、串柿、栗、榧なども入れ候。黄に致し候は梔子の汁にて粉をしめし候。
「杉原餅」は捲紙とも言う。杉原を細かに毟り、山の芋の葉を茹でて筋茎を取り、さて餅米六分、うるち米四分の粉をこね湯煮して、三色一所によく搗き合わせ候。これは六月土用に大臣の参り物にても小臣も良し。
「枸杞餅」枸杞を茹でてよく搗き、その汁を絞り取りて、餅米、うるち米四六の粉をこね湯煮してよく搾き申し候。また直にも入れ申し候なり。
「鬱金餅」も枸杞同前なり。
「粽」これも四分六分の粉を水にて柔らかにこね、真菰にて笹の葉にても包み巻き、よく茹で候。黄には梔子の汁入れ、砂糖、豆...
英語訳
...grass, which is good.
"Okoshi-mai" (puffed rice confection): Thoroughly roast and dry well, break like cracked rice, and fry to a fox color. Then add water to sugar and boil. When it boils, divide the sugar little by little onto a bamboo hat, add the roasted rice little by little, and when placed on a tray it will harden to the right consistency. It's good to divide onto the bamboo hat many times. This can also be made as a Chinese-style confection.
"Gobo-mochi" (burdock root rice cake): Boil burdock root well, pound it, grind in a mortar and set aside. Then add sugar to six parts glutinous rice flour and four parts regular rice flour, and grind together with the burdock. If too much sugar is added, it becomes too watery. When at the right consistency, form into balls, blanch in hot water, and deep-fry in sesame oil. Afterward, boil sugar and simmer in it before serving. There are oral instructions for the proper ratio of burdock and sugar when forming the balls.
"Kuzu-yaki-mochi" (grilled kudzu rice cake): One sho each of kudzu, water, and sugar - knead the three ingredients well together, form into mandarin orange-sized balls, lightly oil a pot, and grill while turning frequently.
"Kuzu-mochi" (kudzu rice cake): Add one sho five go of water to one sho of kudzu flour and knead before serving. All rice cakes are good topped with bean flour, salt, and sugar. Also, kudzu flour and bracken flour should always be ground well with a medicine grinder before kneading.
"Warabi-mochi" (bracken rice cake): Add one sho six or seven go of water to one sho of flour, dissolve well and knead. Same for the flour.
"Yuki-mochi" (snow rice cake): Take one sho of regular rice and three go of glutinous rice, grind into flour well, moisten with water, spread cloth in a steamer, sift in the rice flour and steam well. During steaming, add skewered persimmons, chestnuts, torreya nuts, etc. To make it yellow, moisten the flour with gardenia juice.
"Sugihara-mochi": Also called makigami (scroll paper). Finely tear sugihara paper, boil mountain yam leaves and remove the stems and stalks. Then knead six parts glutinous rice flour and four parts regular rice flour, boil in hot water, and pound the three ingredients well together. This is good as an offering to high ministers or low retainers during the summer dog days in June.
"Kuko-mochi" (goji berry rice cake): Boil goji berries and pound well, squeeze out the juice, knead four parts regular rice and six parts glutinous rice flour, boil in hot water and pound well. Can also be added directly.
"Ukon-mochi" (turmeric rice cake): Same as goji berry.
"Chimaki" (wrapped rice dumplings): Also knead four parts and six parts flour softly with water, wrap with wild rice grass or bamboo leaves, and boil well. For yellow color, add gardenia juice, sugar, beans...