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Penelope Pemberton cookbook, Dec. 19, 1716
Page 110
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yn squese ym a litle & cut ym not much put ym in a pot coverd by ye fier not to hot have carots rady boyld tender if small only pill ym if large cut in rounds if winter for ye ham & chickin fill ye 2 sollvers or small dishes with one in quarters tornop & sprouts in quarters cros a large poringer of stewd oysters: ye outher sollver with carots & cabige in quarters cros in spring: spinige one one sollver: hopbuds one ye outher: Later young carots layd lenth way in 2 quarters young cabige in halfe boyld greene & carots & spinige on ye outher: when yu can get it colyflower & carots or spinig layd cross: ye outher carot & cabege: when to be had sparagras layd round ye sollver & roots colyflower on ye outher or whot is to be had yn put very good thick buter over all these if yu have rosted pigon yu must not have sparagras or small lam but have it on a dish or about ym all these are proper to eat with boyld, lam muton & beefe but sparawgras & oysters: for muton parsly sase under for a hind quarter of lam parsly sase & codld goose baris under & to garnish some gives ye sase a litle tast of suger
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yn squese ym a litle & cut ym not much put ym in a pot coverd by ye fier not to hot have carots rady boyld tender if small only pill ym if large cut in rounds if winter for ye ham & chickin fill ye 2 sollvers or small dishes with one in quarters tornop & sprouts in quarters cros a large poringer of stewd oysters: ye outher sollver with carots & cabige in quarters cros in spring: spinige one one sollver: hopbuds one ye outher: Later young carots layd lenth way in 2 quarters young cabige in halfe boyld greene & carots & spinige on ye outher: when yu can get it colyflower & carots or spinig layd cross: ye outher carot & cabege: when to be had sparagras layd round ye sollver & roots colyflower on ye outher or whot is to be had yn put very good thick buter over all these if yu have rosted pigon yu must not have sparagras or small lam but have it on a dish or about ym all these are proper to eat with boyld, lam muton & beefe but sparawgras & oysters: for muton parsly sase under for a hind quarter of lam parsly sase & codld goose baris under & to garnish some gives ye sase a litle tast of suger
Szathmary Culinary Manuscripts and Cookbooks
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