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English cookbook, 1600s
Page 11
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a morter and sprinkle a lame dish with rose water and put into it your pap, and then put in as much boyled milk or sweet cream as will make it into a right consistence and beat them weel together and season it with suggar and cannall to your own taste. To make apricock cream. Take your apricocks and put them amongst boyling water and let them boyl for a considerable space and then peal off their skins and beat them in a marble morter and sprink your lame dish with rose water and put the pap of your beaten apricocks into then pour about them as much boyled boyled milk or sweet cream as will make them thee thicknesse of your aple cream and mix them weel together, and sweten them with suggar
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a morter and sprinkle a lame dish with rose water and put into it your pap, and then put in as much boyled milk or sweet cream as will make it into a right consistence and beat them weel together and season it with suggar and cannall to your own taste. To make apricock cream. Take your apricocks and put them amongst boyling water and let them boyl for a considerable space and then peal off their skins and beat them in a marble morter and sprink your lame dish with rose water and put the pap of your beaten apricocks into then pour about them as much boyled boyled milk or sweet cream as will make them thee thicknesse of your aple cream and mix them weel together, and sweten them with suggar
Szathmary Culinary Manuscripts and Cookbooks
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