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Edward Kidder cookbook, ca. 1700
Page vii
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Almond & pistastia butter is made ye. same way but let ym. be blanchd & pounded To Codle Codlings Put yor. fair codlings in a crass pan wth. water over a charcole fier till tis scalding hott keep ym. close coverd wn. they will skin yn. skin ym. & put ym. in again wth. a little vineger & let ym. lye till they are green To Botle Goosberries When they are full grown before they turn fill ym. into widemouth bottles cork ym. close & set ym. in a slack oven till they are tender & some crackt yn. take ym. out & pitch yr. corks Thus you may keep Damsons [tulles?] pair plums or currants only doe these wn. they are ripe
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Almond & pistastia butter is made ye. same way but let ym. be blanchd & pounded To Codle Codlings Put yor. fair codlings in a crass pan wth. water over a charcole fier till tis scalding hott keep ym. close coverd wn. they will skin yn. skin ym. & put ym. in again wth. a little vineger & let ym. lye till they are green To Botle Goosberries When they are full grown before they turn fill ym. into widemouth bottles cork ym. close & set ym. in a slack oven till they are tender & some crackt yn. take ym. out & pitch yr. corks Thus you may keep Damsons [tulles?] pair plums or currants only doe these wn. they are ripe
Szathmary Culinary Manuscripts and Cookbooks
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