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English cookbook, 1600s
Page 123
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cheeks reed with the pouder of vermilion and doe your pears the same way and as for your leaves take fine white paper and dy it with [timrick?] and alm and let it dry and and then dy it green with vergus beaten finly and put into an earthen pound and put some of the oyl of tarpentine about it and boyl them together and then put in a litle vernish and let them boyl a while together again and goe over your paper therwith and when it is dry cut out your leaves and forget not to [try?] your [trees?] along with leaves. for limning.
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cheeks reed with the pouder of vermilion and doe your pears the same way and as for your leaves take fine white paper and dy it with [timrick?] and alm and let it dry and and then dy it green with vergus beaten finly and put into an earthen pound and put some of the oyl of tarpentine about it and boyl them together and then put in a litle vernish and let them boyl a while together again and goe over your paper therwith and when it is dry cut out your leaves and forget not to [try?] your [trees?] along with leaves. for limning.
Szathmary Culinary Manuscripts and Cookbooks
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