Transcribe
Translate
English cookbook, 1600s
Page 54
More information
digital collection
archival collection guide
transcription tips
being old baken and great them down very small then take a pint of sweet milk and mix them together and boyl them untill they be as thick as potage then take it off the fier and take a quarter of a pound of pouder suggar and a quarter of a pound of currans and two drop of cannall and one nut meg and a gill of sack and some melted fresh butter and mix these altogether and beat them untill they come to a consistance and put them into your dish and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste
Saving...
prev
next
being old baken and great them down very small then take a pint of sweet milk and mix them together and boyl them untill they be as thick as potage then take it off the fier and take a quarter of a pound of pouder suggar and a quarter of a pound of currans and two drop of cannall and one nut meg and a gill of sack and some melted fresh butter and mix these altogether and beat them untill they come to a consistance and put them into your dish and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste
Szathmary Culinary Manuscripts and Cookbooks
sidebar
