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English cookbook, 1600s
Page 8
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To make strawberry cream or blaeberry cream and blackberry cream. You may make cream of any of these just as you made your brissell cream of [risserberries], or you may take some sweet cream and put it into a lame dish being sprinkled with rose water and sweet your cream unto your own taste and with suggar and put any of these berries into your cream whole except it be blaeberries which can only be made as you made your brissel cream of [risserberrys] and if you have not cream you may take boyled milk being seasoned with suggar and some other sweet spices. To make milks. When you have a mind to make a good quantity of dishes
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To make strawberry cream or blaeberry cream and blackberry cream. You may make cream of any of these just as you made your brissell cream of [risserberries], or you may take some sweet cream and put it into a lame dish being sprinkled with rose water and sweet your cream unto your own taste and with suggar and put any of these berries into your cream whole except it be blaeberries which can only be made as you made your brissel cream of [risserberrys] and if you have not cream you may take boyled milk being seasoned with suggar and some other sweet spices. To make milks. When you have a mind to make a good quantity of dishes
Szathmary Culinary Manuscripts and Cookbooks
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