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Penelope Pemberton cookbook, Dec. 19, 1716
Page 24
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ye crome of ym rune it through a hare sive yn mix as much of ye cromes as yu think will make it thick anoufe: when yu have mix in all ye bread with eggs crame & spise yn put in a gill more crame or a pint acording a your bread is; yn sweeten it to your teast if it wants more tansay ad more or greene ad more spinege or beets; Let it stand a oure if it be to thick it will be sad: yu may put in in ye rome of ye bread halfe a pound of savi or longe biskits; yu may put a lumpe of buter in a tin-d pan melt yn put in the tansey ceep it stirin tel it thickens a litle; yn have your frieinpan rady with hot buter yn put yr tansay in but let it not be to much thickend before frie it crisp but not borne it yu may torne it and frie the other side or yu may slip it one a dish & harden it before ye fier or when it is a litle thickend ye may buter the dish yu wold have it shapt by &d set it in ye oven when it is anoufe turne ye botom side up one another dish and do it al over with a fether & clarifide buter & set it in ye oven tel it be a little crispe sarve it with sack suger and buter; garnis with quarters of sivel oringe or lemon & lumps of duble refine suger; when yu have mixt in yr tansay if yu make it of biskit yu may slise in a bout an ounce of blansht almons cut thine slises, ye cros way yr sase must be put in a poringer
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ye crome of ym rune it through a hare sive yn mix as much of ye cromes as yu think will make it thick anoufe: when yu have mix in all ye bread with eggs crame & spise yn put in a gill more crame or a pint acording a your bread is; yn sweeten it to your teast if it wants more tansay ad more or greene ad more spinege or beets; Let it stand a oure if it be to thick it will be sad: yu may put in in ye rome of ye bread halfe a pound of savi or longe biskits; yu may put a lumpe of buter in a tin-d pan melt yn put in the tansey ceep it stirin tel it thickens a litle; yn have your frieinpan rady with hot buter yn put yr tansay in but let it not be to much thickend before frie it crisp but not borne it yu may torne it and frie the other side or yu may slip it one a dish & harden it before ye fier or when it is a litle thickend ye may buter the dish yu wold have it shapt by &d set it in ye oven when it is anoufe turne ye botom side up one another dish and do it al over with a fether & clarifide buter & set it in ye oven tel it be a little crispe sarve it with sack suger and buter; garnis with quarters of sivel oringe or lemon & lumps of duble refine suger; when yu have mixt in yr tansay if yu make it of biskit yu may slise in a bout an ounce of blansht almons cut thine slises, ye cros way yr sase must be put in a poringer
Szathmary Culinary Manuscripts and Cookbooks
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