Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 74
More information
digital collection
archival collection guide
transcription tips
Sago Milk Take 4 ounses of sago well pickt & dusted put a quart of new milk in a hige pot & ye sago with it set it on a pan of water & let it boyle esely tel ye sago be soft yu must open ye pot prity often stir it well together yn cover ye pot agane with asaser: it will be anough in 3 quarters of an oure some times but some takes longer & some shorter: when soft put to it a quart of good crame & some milk ye hath spises boyld in to tast it nutmeg siniment & mase: brak oll ye lumps out over ye fire let it scold eseley when ye lumps are out: give it a boyle or 2: ceepe some of ye crame out lest if shold not be thick anoufe if too thick put in more crame to thin before it boyls when anough sweeten it to yr tast How To mak Custards A pint of alterings two penneth of Crame three Eggs Sugar and Spices Re Scholefeild
Saving...
prev
next
Sago Milk Take 4 ounses of sago well pickt & dusted put a quart of new milk in a hige pot & ye sago with it set it on a pan of water & let it boyle esely tel ye sago be soft yu must open ye pot prity often stir it well together yn cover ye pot agane with asaser: it will be anough in 3 quarters of an oure some times but some takes longer & some shorter: when soft put to it a quart of good crame & some milk ye hath spises boyld in to tast it nutmeg siniment & mase: brak oll ye lumps out over ye fire let it scold eseley when ye lumps are out: give it a boyle or 2: ceepe some of ye crame out lest if shold not be thick anoufe if too thick put in more crame to thin before it boyls when anough sweeten it to yr tast How To mak Custards A pint of alterings two penneth of Crame three Eggs Sugar and Spices Re Scholefeild
Szathmary Culinary Manuscripts and Cookbooks
sidebar
