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Penelope Pemberton cookbook, Dec. 19, 1716
Page 109
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lose it coller yn take it out of ye cloth & lay it on a sive bottom it shold not be boyld tel yu are rady for it cut ye thrids & lay ye bonch together on ye dish with ye heads inward so do tel yu have layd ye dish round if yu lay ym amonge chickins or pigons rosted lay ym in bonches yn power very thick buter one ym: thus yu must order hopbuds & for ye same use cidnybans must be taken when yonge strong & cut in 2 peeses & put into water & salt when it boyls boyle ym tender take ym quick up lest ye turne there coller drane ym well yn put ym one a dish by ym selves or some with rosted chickins or pigons put thick buter to ym: To byle sprots & all sorts of erbs greene wash ym well in water yt will boyle green yn let ym ly in clane a while Let ym be pickt well from witherd leves & stolks set ye same sort of water one ye fier & let it boyle yn put in salt if thare be to litle salt ye will not be greene put ye sprouts in a net & boyle ym tel lye be tender squese ym well & chop ym put ym in a pot cover & set ym by ye fier: so yu most order all sorts of erbs yu must not boile 2 sorts in one water but take fresh yu nede not put ym in a net: rune ym through a sive
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lose it coller yn take it out of ye cloth & lay it on a sive bottom it shold not be boyld tel yu are rady for it cut ye thrids & lay ye bonch together on ye dish with ye heads inward so do tel yu have layd ye dish round if yu lay ym amonge chickins or pigons rosted lay ym in bonches yn power very thick buter one ym: thus yu must order hopbuds & for ye same use cidnybans must be taken when yonge strong & cut in 2 peeses & put into water & salt when it boyls boyle ym tender take ym quick up lest ye turne there coller drane ym well yn put ym one a dish by ym selves or some with rosted chickins or pigons put thick buter to ym: To byle sprots & all sorts of erbs greene wash ym well in water yt will boyle green yn let ym ly in clane a while Let ym be pickt well from witherd leves & stolks set ye same sort of water one ye fier & let it boyle yn put in salt if thare be to litle salt ye will not be greene put ye sprouts in a net & boyle ym tel lye be tender squese ym well & chop ym put ym in a pot cover & set ym by ye fier: so yu most order all sorts of erbs yu must not boile 2 sorts in one water but take fresh yu nede not put ym in a net: rune ym through a sive
Szathmary Culinary Manuscripts and Cookbooks
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