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English cookbook, 1600s
Page 31
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And season it with clovs and mace and nutmeg and ginger and a litle salt and fill your pyes therewith and lay a good store of currans upon the tope and some orange and lemond peal being sheared small and some pouder suggar and a gill of sack and a spoonfull or two of rose water and a few carwy seeds and then put on the lid and bake them and forget not to lay a few great raisens upon the top. To make musk plumbs Take a grain of musk and halfe a pound of fyne white suggar and beat them together in a woden or marble morter then put it through a fyne search - and take a litle gum dragone
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And season it with clovs and mace and nutmeg and ginger and a litle salt and fill your pyes therewith and lay a good store of currans upon the tope and some orange and lemond peal being sheared small and some pouder suggar and a gill of sack and a spoonfull or two of rose water and a few carwy seeds and then put on the lid and bake them and forget not to lay a few great raisens upon the top. To make musk plumbs Take a grain of musk and halfe a pound of fyne white suggar and beat them together in a woden or marble morter then put it through a fyne search - and take a litle gum dragone
Szathmary Culinary Manuscripts and Cookbooks
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