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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 69
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White Milke. Take the Same quantity of milke, with as manie whits of eggs as you didi yolks, and make it after ye same maner only it will not admit of so much boiling, because it is apt to break, then [Shink?] it betwixt 2 dishes and when it is cold serve it up to your table. Almond milke blaych them in watter then tak a quart of milke and boill it unto three chopings, then tak the half of the boiled milke, and beat the almonds with , then take and straine it, through a lining cloath, and boill it on the fire, untill it be some what thick and so serve it up. Take a few almonds and [Another?] dishe of Almonds Take the almonds that wer in the [illegible], which wer strained, and boill it with the other holfe of the 3 chopings of milke, then take cordi[illegible] and [oringer?] [illegible] and cut them according to your fancie and garnish your dishes, when you serve them up to your table. To mak cabish Cream. Take an gallon of Sweet milke, and put it upon ye fire, Stiring it about till it boill, then pour it unto two or 3 cages untill it be cold, then tak a littell Sweet chees and mak it lik a c[illegible], and set it unto the midell of a plat, and take of the brats of the cages, all clean without any milke as you can, and lay round about the cheis untill it be lik an dishe of
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White Milke. Take the Same quantity of milke, with as manie whits of eggs as you didi yolks, and make it after ye same maner only it will not admit of so much boiling, because it is apt to break, then [Shink?] it betwixt 2 dishes and when it is cold serve it up to your table. Almond milke blaych them in watter then tak a quart of milke and boill it unto three chopings, then tak the half of the boiled milke, and beat the almonds with , then take and straine it, through a lining cloath, and boill it on the fire, untill it be some what thick and so serve it up. Take a few almonds and [Another?] dishe of Almonds Take the almonds that wer in the [illegible], which wer strained, and boill it with the other holfe of the 3 chopings of milke, then take cordi[illegible] and [oringer?] [illegible] and cut them according to your fancie and garnish your dishes, when you serve them up to your table. To mak cabish Cream. Take an gallon of Sweet milke, and put it upon ye fire, Stiring it about till it boill, then pour it unto two or 3 cages untill it be cold, then tak a littell Sweet chees and mak it lik a c[illegible], and set it unto the midell of a plat, and take of the brats of the cages, all clean without any milke as you can, and lay round about the cheis untill it be lik an dishe of
Szathmary Culinary Manuscripts and Cookbooks
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