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English recipe and housebook, 1689-1732
Page 19
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To make curant wine brus 24 quarts of corans in a nethon pot boyl 14 quarts of warter a hour let it cole and put it to your corans let them stand 2 days then strane them and hete a quart of the lecker with 6 penewth of [scoineal?] - brus them put it to a galan put it to the rest to ech quart put somthing mor then half a pound of sugger to the to the hole a quart of brandy stor your suger work it with yest and in 2 months bottell it the same way make your strobery and rasbery wine To recover wine wen changed put it in a vesell agane and put to every galand a pound of malgo rasons stope it yp and let it stand two months and botell it agen To make a sake poset set a galan of melk one the fire put in a grane of mosk hol seneman larg mase when it bouls put in half a pound napeles bisket grated kep it [storing] till it boyls then take 8 egs put out 4 wits a letell milk take it of of the fire in your egs kep it storing then have a pint of sack in a basson upon colss to warm with a spoonfull of rosewatter sesen your milk with sugar and pour it into the sack string it a pase take out your [maske?] and [strow?] over betten senemon and send it up
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To make curant wine brus 24 quarts of corans in a nethon pot boyl 14 quarts of warter a hour let it cole and put it to your corans let them stand 2 days then strane them and hete a quart of the lecker with 6 penewth of [scoineal?] - brus them put it to a galan put it to the rest to ech quart put somthing mor then half a pound of sugger to the to the hole a quart of brandy stor your suger work it with yest and in 2 months bottell it the same way make your strobery and rasbery wine To recover wine wen changed put it in a vesell agane and put to every galand a pound of malgo rasons stope it yp and let it stand two months and botell it agen To make a sake poset set a galan of melk one the fire put in a grane of mosk hol seneman larg mase when it bouls put in half a pound napeles bisket grated kep it [storing] till it boyls then take 8 egs put out 4 wits a letell milk take it of of the fire in your egs kep it storing then have a pint of sack in a basson upon colss to warm with a spoonfull of rosewatter sesen your milk with sugar and pour it into the sack string it a pase take out your [maske?] and [strow?] over betten senemon and send it up
Szathmary Culinary Manuscripts and Cookbooks
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