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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 56
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84 to make orang water take a hundred of the best sevill oranges pare of all ye rine and put it into 4 quarts of brandy and let it infues 3 days Stiring of it every day put to it 4 quarts of ye best Sack mix it very well together yn Still it of from this you may draw five quarts that will be strong enough if mixt all together put to each quarte 4 onces of fine Suger in your bottle but not stope it of a weke you may draw a quart more that may be prity to drink. to make orang Cream. take ye iuce of 12 good oringes put to it 3 quarters of a pound of fine Suger yn Lett it boile till it be a thin Syrrop yn take ye yelks of 10 egs ye wites of 6 beaten up very well with all most a pint of Cream when the Surrop is Colde mix it all to gether then put it over ye fier kepeing it constantly stering all one way tell it begins to be thicker then cream yn it is fit to use
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84 to make orang water take a hundred of the best sevill oranges pare of all ye rine and put it into 4 quarts of brandy and let it infues 3 days Stiring of it every day put to it 4 quarts of ye best Sack mix it very well together yn Still it of from this you may draw five quarts that will be strong enough if mixt all together put to each quarte 4 onces of fine Suger in your bottle but not stope it of a weke you may draw a quart more that may be prity to drink. to make orang Cream. take ye iuce of 12 good oringes put to it 3 quarters of a pound of fine Suger yn Lett it boile till it be a thin Syrrop yn take ye yelks of 10 egs ye wites of 6 beaten up very well with all most a pint of Cream when the Surrop is Colde mix it all to gether then put it over ye fier kepeing it constantly stering all one way tell it begins to be thicker then cream yn it is fit to use
Szathmary Culinary Manuscripts and Cookbooks
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