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English cookbook, 1600s
Page 84
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and let it stand untill it be enough and take it not out of the case untill it be cold and if their be any burned sirup upon the botom of it you may scrape it off with a knife and tost it a considerable space before the fier. To make an almond posset Take halfe a pound off almonds and blench them and beat them and when you ar beating them put in [illegible] and then a spoonfull of rose water to keep them from oyling then put amongst them a chopin of sweet milk and boyl it a
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and let it stand untill it be enough and take it not out of the case untill it be cold and if their be any burned sirup upon the botom of it you may scrape it off with a knife and tost it a considerable space before the fier. To make an almond posset Take halfe a pound off almonds and blench them and beat them and when you ar beating them put in [illegible] and then a spoonfull of rose water to keep them from oyling then put amongst them a chopin of sweet milk and boyl it a
Szathmary Culinary Manuscripts and Cookbooks
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