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English cookbook, 1600s
Page 10
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then peal off their skins and take away all their hearts and cores and put them down to pap. And if you think that your pap is not soft enough, you may beat it in a wooden morter and put amongst it as much suggar as will sweeten it unto your own taste, then put in as much boyled milk or sweet cream as will make it the thickness of slugg cream and after you have seasoned your dish with rose water pour in your cream and aples into it and mix them weel together. To make quinces cream or pear cream. Take quinces or pears and pair them verry small and put them into a dry stoup and stop the mouth of it and set it into a pot with boyling water and let it stand there untill they be very tender then stamp them into
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then peal off their skins and take away all their hearts and cores and put them down to pap. And if you think that your pap is not soft enough, you may beat it in a wooden morter and put amongst it as much suggar as will sweeten it unto your own taste, then put in as much boyled milk or sweet cream as will make it the thickness of slugg cream and after you have seasoned your dish with rose water pour in your cream and aples into it and mix them weel together. To make quinces cream or pear cream. Take quinces or pears and pair them verry small and put them into a dry stoup and stop the mouth of it and set it into a pot with boyling water and let it stand there untill they be very tender then stamp them into
Szathmary Culinary Manuscripts and Cookbooks
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