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English cookbook, 1600s
Page 13
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a clean cloath and put through a search and cast away the skins and put your pap into a dish being sprinkled with rose water and put as much boyled milk about it or sweet cream as will make it the thickness of aple cream and and mix them weel together and season it with suggar unto your own taste. To make almond cream. Take your almonds and blench them in warm water and beat them in a marble or wooden morter and when you ar beating them put in now and then a litle rose water to keep them from oyling and after you have beaten them enough weight them and to every quarter of a pound of almonds take a mutchkine of sweet boyled milk
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a clean cloath and put through a search and cast away the skins and put your pap into a dish being sprinkled with rose water and put as much boyled milk about it or sweet cream as will make it the thickness of aple cream and and mix them weel together and season it with suggar unto your own taste. To make almond cream. Take your almonds and blench them in warm water and beat them in a marble or wooden morter and when you ar beating them put in now and then a litle rose water to keep them from oyling and after you have beaten them enough weight them and to every quarter of a pound of almonds take a mutchkine of sweet boyled milk
Szathmary Culinary Manuscripts and Cookbooks
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