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Penelope Pemberton cookbook, Dec. 19, 1716
Page 155
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To make crame curds Take a quart of good sweet thick crame set it one ye fier: yn beat 4 eggs take a way ye treads & one yolk beat ym very well when it boyls put to yr eggs a quarter of a pint of sower crame or more if it be not sower anoufe be carefoll lye sower crame have no ill tast yn mix it with ye eggs & strane it through a clene towel yn take some of ye hot crame to it & stir it together & so tel lyu can put it in to ye pan yn set it one ye fier yt is not to hot & stir it any way tel yu see it cordle it comonly boyls & a litle befor but if yu see it curdle before take it of ye fier & after it is of ye fier ceep it gently stirin about a quarter of an oure yn power it into a hare sive: these are best mayd over night & stand in ye sive tel ye next day if hot wather wee set ym in ye selar: when yu use ym put ym in glasses or basons Ollmon butter Take 5 or 6 ounses of good ollmons Lay ym in cold water all night if yu have time or in ye morneing & blanch ym in ye afternone yn beat ym very small with a litle water to ceep ym from oyleing yn take halfe a pint of water & mix well with ye ollmons yn strane out ye milk through a diaper napkin yn beat
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To make crame curds Take a quart of good sweet thick crame set it one ye fier: yn beat 4 eggs take a way ye treads & one yolk beat ym very well when it boyls put to yr eggs a quarter of a pint of sower crame or more if it be not sower anoufe be carefoll lye sower crame have no ill tast yn mix it with ye eggs & strane it through a clene towel yn take some of ye hot crame to it & stir it together & so tel lyu can put it in to ye pan yn set it one ye fier yt is not to hot & stir it any way tel yu see it cordle it comonly boyls & a litle befor but if yu see it curdle before take it of ye fier & after it is of ye fier ceep it gently stirin about a quarter of an oure yn power it into a hare sive: these are best mayd over night & stand in ye sive tel ye next day if hot wather wee set ym in ye selar: when yu use ym put ym in glasses or basons Ollmon butter Take 5 or 6 ounses of good ollmons Lay ym in cold water all night if yu have time or in ye morneing & blanch ym in ye afternone yn beat ym very small with a litle water to ceep ym from oyleing yn take halfe a pint of water & mix well with ye ollmons yn strane out ye milk through a diaper napkin yn beat
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