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English cookbook, 1600s
Page 9
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of milks, take half a gallon of sweet milk and boyl it in the on half stirring it frequently and see that it doe not break: and for spices put in some cannall and a race or two of ginger and two drop of clov and three nutmegs cut into quarters and when the milk is boyled in the on half take out the spices and when it is ice cold take a pynt of sweet cream and having put your boyled milk into soe many dishes a you think fit, put an equall part of your cream into every on of your dishes and the nixt morning take the brale of your milk and lay it into your dish and between every bral of cream, straw cannall and suggar. To make aple cream Take your aples being green and Codle them
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of milks, take half a gallon of sweet milk and boyl it in the on half stirring it frequently and see that it doe not break: and for spices put in some cannall and a race or two of ginger and two drop of clov and three nutmegs cut into quarters and when the milk is boyled in the on half take out the spices and when it is ice cold take a pynt of sweet cream and having put your boyled milk into soe many dishes a you think fit, put an equall part of your cream into every on of your dishes and the nixt morning take the brale of your milk and lay it into your dish and between every bral of cream, straw cannall and suggar. To make aple cream Take your aples being green and Codle them
Szathmary Culinary Manuscripts and Cookbooks
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