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Penelope Pemberton cookbook, Dec. 19, 1716
Page 158
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french or perle barly gruel Take 2 or 3 ounses of perle barly yt is best boyle it a very litle in 2 or 3 waters to take away ye ill coller boyle it tender ye third water: put no more water to it yn when it is boyld will make it a good thicknes: but it yn put in wine at ye later end it must be boyld ye thicker: tords ye later end of ye boyleing put in a blade or 2 of mase & slist nutmeg: when it is thick anoufe sason it with a litle salt buter & powder suger to yr tast tn put in rasons & corons plumpt in hot water & drand frome it yn put in whot white wine renish or sack yu [illegible] yn put in any quantety make ye wine scolding hot or it will cole it to much or yu may lave out wine & sharpen it with euse of orringe: ys is good super meat to plump corons & rasons clense pick & wash ym well yn put ym in a pot & power boyleing water one ym cover ym & set ym by ye fier it tel ye plump if yu be in hast boyle ym a litle when ye are plump drane ym from ye water Goose bary crame XX Take codld goose baris in sumer: botled when ye are not to be had pick ym from mold yn pouer scolding water one ym for a minit drane ym & forse ye pulp throue a sive take ye pulp into a bason put ye wate of it in poder suger & mix it will ceep 2 or 3 days yu take a quart of good crame make it into custerd with 3 eggs & sweten it: when cold mix it with as much goos br to tast
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french or perle barly gruel Take 2 or 3 ounses of perle barly yt is best boyle it a very litle in 2 or 3 waters to take away ye ill coller boyle it tender ye third water: put no more water to it yn when it is boyld will make it a good thicknes: but it yn put in wine at ye later end it must be boyld ye thicker: tords ye later end of ye boyleing put in a blade or 2 of mase & slist nutmeg: when it is thick anoufe sason it with a litle salt buter & powder suger to yr tast tn put in rasons & corons plumpt in hot water & drand frome it yn put in whot white wine renish or sack yu [illegible] yn put in any quantety make ye wine scolding hot or it will cole it to much or yu may lave out wine & sharpen it with euse of orringe: ys is good super meat to plump corons & rasons clense pick & wash ym well yn put ym in a pot & power boyleing water one ym cover ym & set ym by ye fier it tel ye plump if yu be in hast boyle ym a litle when ye are plump drane ym from ye water Goose bary crame XX Take codld goose baris in sumer: botled when ye are not to be had pick ym from mold yn pouer scolding water one ym for a minit drane ym & forse ye pulp throue a sive take ye pulp into a bason put ye wate of it in poder suger & mix it will ceep 2 or 3 days yu take a quart of good crame make it into custerd with 3 eggs & sweten it: when cold mix it with as much goos br to tast
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