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English cookbook, 1600s
Page 63
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Take your ryce and rub it and fan it and put it into a pan with clean water and let it boyl untill it grow thick then eak it up again with a mutchkine of milk and let it boyl again untill it be very thick then put it into a marble morter and beat it then take as much suggar as will sweeten it and as much sack as will give it a and if you have halfe a pound of ryce take the whits of six eggs and beat them and put amongst and as much milk as will make it a just thicknesse and beat it till it come to a right consistance and pour it into your cups and when you take it out of the oven sprinkle it upon the top with a litle rose water and suggar and cannall.
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Take your ryce and rub it and fan it and put it into a pan with clean water and let it boyl untill it grow thick then eak it up again with a mutchkine of milk and let it boyl again untill it be very thick then put it into a marble morter and beat it then take as much suggar as will sweeten it and as much sack as will give it a and if you have halfe a pound of ryce take the whits of six eggs and beat them and put amongst and as much milk as will make it a just thicknesse and beat it till it come to a right consistance and pour it into your cups and when you take it out of the oven sprinkle it upon the top with a litle rose water and suggar and cannall.
Szathmary Culinary Manuscripts and Cookbooks
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