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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 71
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Brats Take one half gallone of sweet milke and put it upon the fire, stiring it untill it boill, then pour it out into a clean coge being verry broad, and let it stand untill it be cold, and take of the bratte, and warm it over againe, so often as till you can have no more brats of it, then bake one mutchkine of sweet cream, and boill it unto one halfe mutchkine, with some sugar [canal?] and [mapes], and put it upon the [brates?], unto your dishe which you are to eat. For Aple Teartes Take and cut your aples very thine and lay them in [ranes?] of in your teartes, [strating?] alwayes of sugar betwixt every [ram?], and if you would hav them musked, tak and [illegible] a litell milke amongst your sugar, and when your teart comes out pour in a quantity of sweet cream, according to the bigness of your teartes, if ther be half ane peck of flower in it, yee may put in a chopine of sweet cream For [Rison?] Teartes Lay in your Risans in rawes with your sugar, framing betwixt, to three chopines of risons in a teart you may take half on pound of sugar, and upon the tope befor you put on your lide, lay [sklices?] of [cardiydrons?], and then put on your lides, making your lides all [ranes?] of [past?] paistes,; if they be [treancher?] teartes you may make either cheries goosberries or peires after this maner, onlie add mor sugar to your goosberries, then to the rest, half a pound alwayes to a [illegible] if you would have them [illegible]timed [illegible]
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Brats Take one half gallone of sweet milke and put it upon the fire, stiring it untill it boill, then pour it out into a clean coge being verry broad, and let it stand untill it be cold, and take of the bratte, and warm it over againe, so often as till you can have no more brats of it, then bake one mutchkine of sweet cream, and boill it unto one halfe mutchkine, with some sugar [canal?] and [mapes], and put it upon the [brates?], unto your dishe which you are to eat. For Aple Teartes Take and cut your aples very thine and lay them in [ranes?] of in your teartes, [strating?] alwayes of sugar betwixt every [ram?], and if you would hav them musked, tak and [illegible] a litell milke amongst your sugar, and when your teart comes out pour in a quantity of sweet cream, according to the bigness of your teartes, if ther be half ane peck of flower in it, yee may put in a chopine of sweet cream For [Rison?] Teartes Lay in your Risans in rawes with your sugar, framing betwixt, to three chopines of risons in a teart you may take half on pound of sugar, and upon the tope befor you put on your lide, lay [sklices?] of [cardiydrons?], and then put on your lides, making your lides all [ranes?] of [past?] paistes,; if they be [treancher?] teartes you may make either cheries goosberries or peires after this maner, onlie add mor sugar to your goosberries, then to the rest, half a pound alwayes to a [illegible] if you would have them [illegible]timed [illegible]
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