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English cookbook, 1700
Page 56
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to every pint the juce of a Large Lemon strain'd so [illegible] it: Rapsberry Cakes Take your Rapsberrys & with a spoon break e'm to pulp. put e'm in a bason & sett e'm on the fire. often stiring it till the juce be dry'd up then take your shuger & wett it with water & boyle it till enough To make Syllabubs take a pint of cream half a pint of white wine or renish a quarter of a pint of sack the juce of one Lemon & the pill grated put into it three quar of a pd of shuger put it into
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to every pint the juce of a Large Lemon strain'd so [illegible] it: Rapsberry Cakes Take your Rapsberrys & with a spoon break e'm to pulp. put e'm in a bason & sett e'm on the fire. often stiring it till the juce be dry'd up then take your shuger & wett it with water & boyle it till enough To make Syllabubs take a pint of cream half a pint of white wine or renish a quarter of a pint of sack the juce of one Lemon & the pill grated put into it three quar of a pd of shuger put it into
Szathmary Culinary Manuscripts and Cookbooks
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