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English cookbook, 1700
Page 50
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sweeten it to your tast sett it on the fire & keep it stiring till it be scalding hott, you may scald any sort of spice in it put it into [Glas's?] with broad tops, rap your [Glas's?] with a little butter, when thay are quite cold turn them out jentley. To infuse Hierepiera let one ounce of hierepiera infuse in a quart of renish or other strong whitewine, with a scruple of sconchan eel, let it stand 2 or three days near a fire, then strain it off & keep it for use
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sweeten it to your tast sett it on the fire & keep it stiring till it be scalding hott, you may scald any sort of spice in it put it into [Glas's?] with broad tops, rap your [Glas's?] with a little butter, when thay are quite cold turn them out jentley. To infuse Hierepiera let one ounce of hierepiera infuse in a quart of renish or other strong whitewine, with a scruple of sconchan eel, let it stand 2 or three days near a fire, then strain it off & keep it for use
Szathmary Culinary Manuscripts and Cookbooks
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