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English cookbook, 1600s
Page 129
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doe their cheeks withe vermilion For walnuts take oker and umber For peescods take vergus finly beaten. For orongers take orpiment and umber. For limonds take orpiment and you may make the most part of them of bee wax To dy fruits for puffs Take good large aples being withe out blemish and green and put them into a pan amongst water and codle them and take off their skins and cast away bothe the cors and seed. and put them down to pap and what you have a mind to make weed take Cushaneal and what you have
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doe their cheeks withe vermilion For walnuts take oker and umber For peescods take vergus finly beaten. For orongers take orpiment and umber. For limonds take orpiment and you may make the most part of them of bee wax To dy fruits for puffs Take good large aples being withe out blemish and green and put them into a pan amongst water and codle them and take off their skins and cast away bothe the cors and seed. and put them down to pap and what you have a mind to make weed take Cushaneal and what you have
Szathmary Culinary Manuscripts and Cookbooks
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