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Penelope Pemberton cookbook, Dec. 19, 1716
Page 9
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if too thick put in a litle more crame tell ye corons rather sinks a little: buter yr dish very well thicker yn ordenery Lay past a bout it set yr dish in ye oven month stir it well yn power it in halfe an oure will beake it sarve it with sack butter & suger to prepare porringe for puding or chese caks Take 4 large sivel orringes or 5 ordenery ons Lay ym in spring water all night if yn have time yn chip ye yallow rine of cut ym in halves take out all ye pulpe tie ym in a prity large clouth put ym in a pan with watter yt will wash Lay something one yr orringes to ceep ym under ye watter when ye have boyld so long as too make yr water bitter take ym out & have redy more boyling watter too put ym in & let ym boyle tell ye watter is biter yn take ym up as before & have more boyling watter redy to put ym in so do 3, 4 or 5 tims or more tell ye be tender yt yn can forse ym through a hare sive with ye back of a spone yn take duble ye wait of orringe in sifted lofe suger
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if too thick put in a litle more crame tell ye corons rather sinks a little: buter yr dish very well thicker yn ordenery Lay past a bout it set yr dish in ye oven month stir it well yn power it in halfe an oure will beake it sarve it with sack butter & suger to prepare porringe for puding or chese caks Take 4 large sivel orringes or 5 ordenery ons Lay ym in spring water all night if yn have time yn chip ye yallow rine of cut ym in halves take out all ye pulpe tie ym in a prity large clouth put ym in a pan with watter yt will wash Lay something one yr orringes to ceep ym under ye watter when ye have boyld so long as too make yr water bitter take ym out & have redy more boyling watter too put ym in & let ym boyle tell ye watter is biter yn take ym up as before & have more boyling watter redy to put ym in so do 3, 4 or 5 tims or more tell ye be tender yt yn can forse ym through a hare sive with ye back of a spone yn take duble ye wait of orringe in sifted lofe suger
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