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English cookbook, 1750-1780
Page 59
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A Rice Puding Boyle 8 ounces of rice very thick and tender in milk y.r put to 8 ounces of good butter a pint of cream a 1/4 of an ounces of clovs mace & sinamon a little salt ye yolk of 10 Eggs w.n cold put in a glass of Sack a Spoonfull of oring flower watter 8 ounces of canded lemond & sittorn sliced then mix all together y.n boyle or bake it before you put in y.e butter melt it thick. To Make Mince Pyes 1 Pound of suit 1 p.d of apples: 1 Lb Currants 3/4 of a Lb sugar & a p.d of reasons 2 lb of [illegible] stoned 1 Lemon 1 Orange the Rhine Chop'd and the Juice squees'd in 1 Glass of Brandy 1 Ditto of Wine 1 Nutmeg clove mase and Ciniment all together half an ounce sweetmeats to your Lyking
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A Rice Puding Boyle 8 ounces of rice very thick and tender in milk y.r put to 8 ounces of good butter a pint of cream a 1/4 of an ounces of clovs mace & sinamon a little salt ye yolk of 10 Eggs w.n cold put in a glass of Sack a Spoonfull of oring flower watter 8 ounces of canded lemond & sittorn sliced then mix all together y.n boyle or bake it before you put in y.e butter melt it thick. To Make Mince Pyes 1 Pound of suit 1 p.d of apples: 1 Lb Currants 3/4 of a Lb sugar & a p.d of reasons 2 lb of [illegible] stoned 1 Lemon 1 Orange the Rhine Chop'd and the Juice squees'd in 1 Glass of Brandy 1 Ditto of Wine 1 Nutmeg clove mase and Ciniment all together half an ounce sweetmeats to your Lyking
Szathmary Culinary Manuscripts and Cookbooks
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