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Penelope Pemberton cookbook, Dec. 19, 1716
Page 159
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Sago gruel Take 1/2 a pound of sago pick it & wash it well in spring water & rune it through a hare sive so do 3 or 4 times yn put to it 2 quart of springe water 2 or 3 blads of mase some sinament to tast it boyle it together tel it be prity thick & clere always ceep it stiring Last it borne when it is boyld anoufe power it into a pot & cover it close & Let it stand an oure or 2 or all day or all night: set it cole just before yu use it: put a pint of white wine & a pint of renish & 1/2 a pound of duble refine suger or more to yr tast into a tind pan & just Let it boyle yn put in yr sago to it: Let it but boyle up together ceep it stirin take ye spises out: if not sweet anoufe ad more suger ys is good super meat yu may if yu think it to stronge put Less wine & some water in ye rome & comon Lofe suger if yu plase ys gruell will warme agane when cold To Make ollmon Milk Take 3 ounses or 2 of ollmons Lay ym in cold water tel lye will blansh yn blansh ym into cold water beat ym very small with a litle fare water to ceep ym from oyleing: yn take ye third part of a pint of water to ye ollmons rub ym well with ye stamper yn strane it through a duble diaper napkin yn beat it & put ye milk to it & strane it so do 3 or 4 times ys is for iely
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Sago gruel Take 1/2 a pound of sago pick it & wash it well in spring water & rune it through a hare sive so do 3 or 4 times yn put to it 2 quart of springe water 2 or 3 blads of mase some sinament to tast it boyle it together tel it be prity thick & clere always ceep it stiring Last it borne when it is boyld anoufe power it into a pot & cover it close & Let it stand an oure or 2 or all day or all night: set it cole just before yu use it: put a pint of white wine & a pint of renish & 1/2 a pound of duble refine suger or more to yr tast into a tind pan & just Let it boyle yn put in yr sago to it: Let it but boyle up together ceep it stirin take ye spises out: if not sweet anoufe ad more suger ys is good super meat yu may if yu think it to stronge put Less wine & some water in ye rome & comon Lofe suger if yu plase ys gruell will warme agane when cold To Make ollmon Milk Take 3 ounses or 2 of ollmons Lay ym in cold water tel lye will blansh yn blansh ym into cold water beat ym very small with a litle fare water to ceep ym from oyleing: yn take ye third part of a pint of water to ye ollmons rub ym well with ye stamper yn strane it through a duble diaper napkin yn beat it & put ye milk to it & strane it so do 3 or 4 times ys is for iely
Szathmary Culinary Manuscripts and Cookbooks
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