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English cookbook, 1600s
Page 18
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Take the bottoms of tender artichoaks after they ar boyled and beat them in a morter and pick out all the [strings?] then take a chopin of sweet cream and boyl it with some greated nutmeg and then put in your artichoaks and the yolks of six eggs weel beaten and as much suggar as will please your own taste and stir it over a clear fier but be sure you let it not boyle then pour it into a plate and when it is cold straw cannall and suggar upon the top of it. To make barly cream. Take four ounces of french barly and boyl it in severall waters untill it be very tender then pour it into a search and let all the water run from it then take a pynt of sweet cream and boyl it with mace and cinnamon and put in your barly and let them boyl all together untill it very weel
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Take the bottoms of tender artichoaks after they ar boyled and beat them in a morter and pick out all the [strings?] then take a chopin of sweet cream and boyl it with some greated nutmeg and then put in your artichoaks and the yolks of six eggs weel beaten and as much suggar as will please your own taste and stir it over a clear fier but be sure you let it not boyle then pour it into a plate and when it is cold straw cannall and suggar upon the top of it. To make barly cream. Take four ounces of french barly and boyl it in severall waters untill it be very tender then pour it into a search and let all the water run from it then take a pynt of sweet cream and boyl it with mace and cinnamon and put in your barly and let them boyl all together untill it very weel
Szathmary Culinary Manuscripts and Cookbooks
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