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Penelope Pemberton cookbook, Dec. 19, 1716
Page 31c
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alfs head sasond wt nut & [illegible] 2 [illegible] artichoks 2 [illegible] hard yoks of eggs rasons of sun nere & pd midlin sharp aples 2 ounse canded lemon 2 ounce canded orringe 3 ounce sittron 10 blads of mase damsons & charies 1/2 abut 1/2 pd suger 1 pd bater 3 gills white wine for cadle suger to yr tast
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alfs head sasond wt nut & [illegible] 2 [illegible] artichoks 2 [illegible] hard yoks of eggs rasons of sun nere & pd midlin sharp aples 2 ounse canded lemon 2 ounce canded orringe 3 ounce sittron 10 blads of mase damsons & charies 1/2 abut 1/2 pd suger 1 pd bater 3 gills white wine for cadle suger to yr tast
Szathmary Culinary Manuscripts and Cookbooks
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