Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 193
More information
digital collection
archival collection guide
transcription tips
(193) To make Sawce for an [udder?] & tongues Take some cold water & grate into it some bread then boile it very smooth & take it of the fire & put in a lump of butter. a little sugar some bett Cinamon searct a good drop of Clarett. a little drop of vinegar & let it stand & warm it. & so set it up. To make a penny [ryall?] puddin of whole oatmeale Take a pint of fine pickt cloane whole oatmeale & put to it a pound of Currans with a few Rasins stoned a pound of beefe sewitt well shred. a pretty bit of pennyriall washt & shred. mix these well together with your hand. tie them in a cloath & boile them & power melted butter upon them. it will take a good deale of boiling for the oatmeale to be tender.
Saving...
prev
next
(193) To make Sawce for an [udder?] & tongues Take some cold water & grate into it some bread then boile it very smooth & take it of the fire & put in a lump of butter. a little sugar some bett Cinamon searct a good drop of Clarett. a little drop of vinegar & let it stand & warm it. & so set it up. To make a penny [ryall?] puddin of whole oatmeale Take a pint of fine pickt cloane whole oatmeale & put to it a pound of Currans with a few Rasins stoned a pound of beefe sewitt well shred. a pretty bit of pennyriall washt & shred. mix these well together with your hand. tie them in a cloath & boile them & power melted butter upon them. it will take a good deale of boiling for the oatmeale to be tender.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
