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English cookbook, 1600s
Page 50
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And after this maner you may make tarts of any of the foresaid fruits To make raison tarts pick your raisons clean and put up the bread of your tarts conforme to the patern and fill them with raisons and leave a lum in the lid and when they ar hardened in the oven take them out and fill them full of good sweet [illegible] and put them into the oven again and let them soak untill they be enough. To make a ryce pudding Take your ryce and rub it betwen your hands and [fan?] it and to an ordinary pudding you may take halfe a pound of ryce and put it into a clean pot with a
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And after this maner you may make tarts of any of the foresaid fruits To make raison tarts pick your raisons clean and put up the bread of your tarts conforme to the patern and fill them with raisons and leave a lum in the lid and when they ar hardened in the oven take them out and fill them full of good sweet [illegible] and put them into the oven again and let them soak untill they be enough. To make a ryce pudding Take your ryce and rub it betwen your hands and [fan?] it and to an ordinary pudding you may take halfe a pound of ryce and put it into a clean pot with a
Szathmary Culinary Manuscripts and Cookbooks
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