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English cookbook, 1600s
Page 12
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and cannall unto your own taste. To make aple cream pear cream and apricock cream another way - - Take either of these fruits being green and codle them amongst boyling water then peal of their skins but have a care that you bruise them then take sweet cream or boyled milk and sweeten it with suggar and rose water and put it into your dish and put any of these fruits amongst it and set it upon the table. To make goosberry cream. Take your goosberries being weel picked and [wailed?] and put them into a dry stoup, and stop the mouth of it with
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and cannall unto your own taste. To make aple cream pear cream and apricock cream another way - - Take either of these fruits being green and codle them amongst boyling water then peal of their skins but have a care that you bruise them then take sweet cream or boyled milk and sweeten it with suggar and rose water and put it into your dish and put any of these fruits amongst it and set it upon the table. To make goosberry cream. Take your goosberries being weel picked and [wailed?] and put them into a dry stoup, and stop the mouth of it with
Szathmary Culinary Manuscripts and Cookbooks
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