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English cookbook, 1600s
Page 98
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and peel it and take the weight of it of suggar and a litle quantity of water and clarify it wt. the white of an egg, put in your angelico and let it boyl stiring it frequently and when your syrop is almoast dryed in take some searched suggar straw it in now and then amongst it untill that it be enough then put upon a table and lay it asunder and when it is cold paper it up. To preserve pippins. Take a pound of white suggar and beat it and search it and boyl it up unto a syrop then take a pound of pippins and give them
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and peel it and take the weight of it of suggar and a litle quantity of water and clarify it wt. the white of an egg, put in your angelico and let it boyl stiring it frequently and when your syrop is almoast dryed in take some searched suggar straw it in now and then amongst it untill that it be enough then put upon a table and lay it asunder and when it is cold paper it up. To preserve pippins. Take a pound of white suggar and beat it and search it and boyl it up unto a syrop then take a pound of pippins and give them
Szathmary Culinary Manuscripts and Cookbooks
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