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English cookbook, 1600s
Page 7
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Take as much boyled sweet milk as will be a dish a yearn it yearning hole and put it into your same dish being sprinkled with rose water and season it with cannall and suggar and yearn it and set it before the fier and breake it not before that you set it to the table and the milk that you make this dish of let it be boyled in the on halfe. To make [triffel?] cream another way. Take [risserberries?] being ripe and beat them in a marble or woden morter and when you have as many of them as will be dish, sweeten them with suggar unto your own taste and put them into your dish and boyl some sweet milk very weel pour it about them untill it come to a right consistence.
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Take as much boyled sweet milk as will be a dish a yearn it yearning hole and put it into your same dish being sprinkled with rose water and season it with cannall and suggar and yearn it and set it before the fier and breake it not before that you set it to the table and the milk that you make this dish of let it be boyled in the on halfe. To make [triffel?] cream another way. Take [risserberries?] being ripe and beat them in a marble or woden morter and when you have as many of them as will be dish, sweeten them with suggar unto your own taste and put them into your dish and boyl some sweet milk very weel pour it about them untill it come to a right consistence.
Szathmary Culinary Manuscripts and Cookbooks
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