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Penelope Pemberton cookbook, Dec. 19, 1716
Page 113
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To make Plume pottage Take a leg & marowe bone of beefe brake ye bons well: if yu have conveniense of an oven put it in a sweet muge pot & to it 3 gallons of spring water yn put in some prity thick slises of ginger 20: or 30 cloves: set it in an oven yt hath beene ket for super or later all night: if yu have not set it over ye fier by 4 or 5 a clock in ye morneing put to it 4 gallons of water ginger & cloves at lest: have rady 4 pound of good pruns stewd slck out some of ye best about a pound & halfe to garnish with: it in ye oven in ye morneing strane out ye broth if yu think it be anoufe it not boyle it awhile ceep ye knockle end as whole as yu can to lay in ye midle of yr dish: set ye broth over ye fier about 10 a clock if over ye fier take hot broth out of ye pot & put into a bole with ye inside of 3 or 4 manchets slist & mash it very smalle when it hath stode a while: ceep some out lest it be to thick put ye outher into yr pot & let it boyle about a quarter or halfe an oure: yn have rady cland 2 or 3 pound of pruns a pound & halfe of rasons of ye sun a much of corons put ym into yr broth & let it stewe sofley but yu must ceep it constantly stiring or it will burne to ye botom of yr pot Let it stewe softly for a quarter or halfe an oure if yu think it not thick anoufe put in more bread: yn have redy ye worser end of yr stewd pruns stond & masht very fine in a bole yn put ym
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To make Plume pottage Take a leg & marowe bone of beefe brake ye bons well: if yu have conveniense of an oven put it in a sweet muge pot & to it 3 gallons of spring water yn put in some prity thick slises of ginger 20: or 30 cloves: set it in an oven yt hath beene ket for super or later all night: if yu have not set it over ye fier by 4 or 5 a clock in ye morneing put to it 4 gallons of water ginger & cloves at lest: have rady 4 pound of good pruns stewd slck out some of ye best about a pound & halfe to garnish with: it in ye oven in ye morneing strane out ye broth if yu think it be anoufe it not boyle it awhile ceep ye knockle end as whole as yu can to lay in ye midle of yr dish: set ye broth over ye fier about 10 a clock if over ye fier take hot broth out of ye pot & put into a bole with ye inside of 3 or 4 manchets slist & mash it very smalle when it hath stode a while: ceep some out lest it be to thick put ye outher into yr pot & let it boyle about a quarter or halfe an oure: yn have rady cland 2 or 3 pound of pruns a pound & halfe of rasons of ye sun a much of corons put ym into yr broth & let it stewe sofley but yu must ceep it constantly stiring or it will burne to ye botom of yr pot Let it stewe softly for a quarter or halfe an oure if yu think it not thick anoufe put in more bread: yn have redy ye worser end of yr stewd pruns stond & masht very fine in a bole yn put ym
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