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Penelope Pemberton cookbook, Dec. 19, 1716
Page 163
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it will spoile ye coller about 2 inshes long ye yalowe pil of lemon: halfe a pound of duble refine suger more or less as yu like it for sweetness yn inse of 5 or 6 lemons or acording as ye are for largeness: sharpen it to yr teast: some puts in no wine it makes it ye paler but not tast so well: if yu put in wine put it in before ye lemon: teast it with renish or white wine or sack if yu plase: besure to get ye pealest wine yu can: yn have redy beaten 4 or 5 whits eggs with 6 or 7 spoonfolls of water yu may wash ye eggs before yu break ym take ye whits clere first to beat yn turne ye yolk out of ye shels mash ye shells a litle yn put ym amoungst ye whits & beat ym together put ym when beaten which must not be to longe ye will not clarifie it ye be into ye ieley set ym one a slowe fier tel it boyls ceep it stiring & boyleing slowely tel yu see it brake & locke clere: have a duble flanell bag fixt rady & put scolding water through ye bag iust before yu put in ye ieley: Let ye bag be in ye are of ye fier if yu can & ye scalding water drand out yn with a poringer take up so much ieley & shels a will not neere fill ye bag Let it rune into a bason yn turne it into ye bag agane so do 3: 4 or 5 times tel it coms
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it will spoile ye coller about 2 inshes long ye yalowe pil of lemon: halfe a pound of duble refine suger more or less as yu like it for sweetness yn inse of 5 or 6 lemons or acording as ye are for largeness: sharpen it to yr teast: some puts in no wine it makes it ye paler but not tast so well: if yu put in wine put it in before ye lemon: teast it with renish or white wine or sack if yu plase: besure to get ye pealest wine yu can: yn have redy beaten 4 or 5 whits eggs with 6 or 7 spoonfolls of water yu may wash ye eggs before yu break ym take ye whits clere first to beat yn turne ye yolk out of ye shels mash ye shells a litle yn put ym amoungst ye whits & beat ym together put ym when beaten which must not be to longe ye will not clarifie it ye be into ye ieley set ym one a slowe fier tel it boyls ceep it stiring & boyleing slowely tel yu see it brake & locke clere: have a duble flanell bag fixt rady & put scolding water through ye bag iust before yu put in ye ieley: Let ye bag be in ye are of ye fier if yu can & ye scalding water drand out yn with a poringer take up so much ieley & shels a will not neere fill ye bag Let it rune into a bason yn turne it into ye bag agane so do 3: 4 or 5 times tel it coms
Szathmary Culinary Manuscripts and Cookbooks
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