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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 154
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fine in a Marble Mortar with a little lump Sugar; then put them into a Bag made of strong fine Cloth & add to them half a Pint of cold Water; squeeze the Almonds in y/e Water repeatedly till it tastes Strong of them; then put y/e Almonds into a Pint or rather more of Milk & let them boil 2 or 3 Minutes; pour it again thro' the Bag & when almost cold mix it w.th y/eAlmond Milk. To stew Peas. Miss Bourdien. A Quart of Peas, 2 or 3 Heads of Coss Lettuce & a Tea Spoonfull of brown Sugar; cold Water enough to cover them; let them stew gently for 3 Hours; before you serve them up stir in some Butter Pepper & Salt. - Old Peas require less Water.
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fine in a Marble Mortar with a little lump Sugar; then put them into a Bag made of strong fine Cloth & add to them half a Pint of cold Water; squeeze the Almonds in y/e Water repeatedly till it tastes Strong of them; then put y/e Almonds into a Pint or rather more of Milk & let them boil 2 or 3 Minutes; pour it again thro' the Bag & when almost cold mix it w.th y/eAlmond Milk. To stew Peas. Miss Bourdien. A Quart of Peas, 2 or 3 Heads of Coss Lettuce & a Tea Spoonfull of brown Sugar; cold Water enough to cover them; let them stew gently for 3 Hours; before you serve them up stir in some Butter Pepper & Salt. - Old Peas require less Water.
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