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English cookbook, 1700
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2 & worked in to it wth your hands then put to it a good quantity of beef sewit, some bread crumbs & a good deal of salt, & peper & a little shuger, a little winter savery & time chop't small & a great deal of onion & peniroyal, then put e'm into your skins and boil e'm a little then take e'm out & lay e'm on some clean straw & when thay'r cold boile em again till you find thay'r enough, as you fill e'm you must have ready some of the swins fat cut in great lumps, & put what quantity you think fitt a long wth the puding meat;
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2 & worked in to it wth your hands then put to it a good quantity of beef sewit, some bread crumbs & a good deal of salt, & peper & a little shuger, a little winter savery & time chop't small & a great deal of onion & peniroyal, then put e'm into your skins and boil e'm a little then take e'm out & lay e'm on some clean straw & when thay'r cold boile em again till you find thay'r enough, as you fill e'm you must have ready some of the swins fat cut in great lumps, & put what quantity you think fitt a long wth the puding meat;
Szathmary Culinary Manuscripts and Cookbooks
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