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English cookbook, 1700
Page 54
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Almond Cream Take a quart of Cream boyle it & have ready beater with orange flowr water half a pound of Almonds & mise em with the Cream, strein it through a jelly bag till all the goodness be out of the Almonds then boyle it again till it be thick sweeten it to your tast & eat it cold To preserve Grapes skin them & store e'm & take their weight in suger to which put pippin water & boyle e'm quick till thay be clean & jelly a pint of pippin water to a pound of Grapes
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Almond Cream Take a quart of Cream boyle it & have ready beater with orange flowr water half a pound of Almonds & mise em with the Cream, strein it through a jelly bag till all the goodness be out of the Almonds then boyle it again till it be thick sweeten it to your tast & eat it cold To preserve Grapes skin them & store e'm & take their weight in suger to which put pippin water & boyle e'm quick till thay be clean & jelly a pint of pippin water to a pound of Grapes
Szathmary Culinary Manuscripts and Cookbooks
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