Transcribe
Translate
English cookbook, 1750-1780
Page 54
More information
digital collection
archival collection guide
transcription tips
for the gravel take half an ounce of Marsh Mallow roots 3 quarters of an ounce of parsley roots put to it 3 pints of water or rathen better boil it then it is reduced to half ye quantity some times ye roots are better & when ye are but indifferent you must add more but you will be a judge in regard to ye strength if too strong add water to it & if weake more roots if it dont taste of ye roots it can be of no servise you must let it stand to settle then pour it clean ye roots must be sliped small sometimes when you find your self very ill you may put in half an ounce of Gum atrabick into a pint it must be pounded & well dissolved
Saving...
prev
next
for the gravel take half an ounce of Marsh Mallow roots 3 quarters of an ounce of parsley roots put to it 3 pints of water or rathen better boil it then it is reduced to half ye quantity some times ye roots are better & when ye are but indifferent you must add more but you will be a judge in regard to ye strength if too strong add water to it & if weake more roots if it dont taste of ye roots it can be of no servise you must let it stand to settle then pour it clean ye roots must be sliped small sometimes when you find your self very ill you may put in half an ounce of Gum atrabick into a pint it must be pounded & well dissolved
Szathmary Culinary Manuscripts and Cookbooks
sidebar
