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Anne Bayne booke [of recipes] circa 1700
Page 190
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(190) To make a french sowpe with herbs Take Cabige Lettice spinage & Sorrill. or any Sort of herbs you like as much as will hold in a peck. then wash them & drain them. then put them into a pot with halfe a pound of fresh butter. & when the butter melts stir them downe till they are all within the butter. then put in a Crust of bread with a little salt & some water & let them boyle very well. then beat the yolks of 4 Eggs & give them a good shake so serve them up. To make a Rise Cream Boyle a quart of Cream & put into it 2 handfulls of Rise flower a little sugar & the yolks of 2 Eggs bett with Rosewater & sweeten it to your taist so put it into your basin
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(190) To make a french sowpe with herbs Take Cabige Lettice spinage & Sorrill. or any Sort of herbs you like as much as will hold in a peck. then wash them & drain them. then put them into a pot with halfe a pound of fresh butter. & when the butter melts stir them downe till they are all within the butter. then put in a Crust of bread with a little salt & some water & let them boyle very well. then beat the yolks of 4 Eggs & give them a good shake so serve them up. To make a Rise Cream Boyle a quart of Cream & put into it 2 handfulls of Rise flower a little sugar & the yolks of 2 Eggs bett with Rosewater & sweeten it to your taist so put it into your basin
Szathmary Culinary Manuscripts and Cookbooks
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