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English cookbook, 1600s
Page 126
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velvet garment take distilled verdigrise laid thin upon your glasse and lay silver leaf a bove it and highten any of your colours withe white yt you think too dark. Names of Colours for limning upon glasse For whites take white tea and white flock. For blacks take Ivory blaks and lamb black For reeds take reed lead vermilion and lake For blews take blew smalt [ezer?] and indico For yellows take orpiment and [masticoal?]
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velvet garment take distilled verdigrise laid thin upon your glasse and lay silver leaf a bove it and highten any of your colours withe white yt you think too dark. Names of Colours for limning upon glasse For whites take white tea and white flock. For blacks take Ivory blaks and lamb black For reeds take reed lead vermilion and lake For blews take blew smalt [ezer?] and indico For yellows take orpiment and [masticoal?]
Szathmary Culinary Manuscripts and Cookbooks
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