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English cookbook, 1600s
Page 16
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You may take as much or as litle milk as you please and warm it yearning hot then put in some greated nutmeg and some rose water and suggar according to the quantity of your milk you may take of oath of these, then put it into your dish and yearn it and when it is enough get it upon the table. To make a fool Take a chopin of good sweet Cream and boyl it with mace and nutmeg and suggar then take the yellows of six eggs and three whits and beat them weel and when your cream is something cold put them into it then put in some [slices?] of a mainshot into a plate and set it upon a cheffin dish and stir it about then stir in a few currans and when it has stood a considerable space stir cannall and Suggar upon the top of it
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You may take as much or as litle milk as you please and warm it yearning hot then put in some greated nutmeg and some rose water and suggar according to the quantity of your milk you may take of oath of these, then put it into your dish and yearn it and when it is enough get it upon the table. To make a fool Take a chopin of good sweet Cream and boyl it with mace and nutmeg and suggar then take the yellows of six eggs and three whits and beat them weel and when your cream is something cold put them into it then put in some [slices?] of a mainshot into a plate and set it upon a cheffin dish and stir it about then stir in a few currans and when it has stood a considerable space stir cannall and Suggar upon the top of it
Szathmary Culinary Manuscripts and Cookbooks
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