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English cookbook, 1600s
Page 76
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with two hand fulls of bay leaves and two stalks of cinnamon and salt and nutmegs cut into quarters and twelve great mace and let all these boyl together untill your pig be very tend then take it off and let it stand untill the next morning and it will be a perfect geil then put your pig into a dish and put the geil about and boyl some bay leaves and lay about it and keep it for use. To dresse a dish of whitings. Put your whitings into a pan with boyling water and with a good dale of salt and when it is boyled
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with two hand fulls of bay leaves and two stalks of cinnamon and salt and nutmegs cut into quarters and twelve great mace and let all these boyl together untill your pig be very tend then take it off and let it stand untill the next morning and it will be a perfect geil then put your pig into a dish and put the geil about and boyl some bay leaves and lay about it and keep it for use. To dresse a dish of whitings. Put your whitings into a pan with boyling water and with a good dale of salt and when it is boyled
Szathmary Culinary Manuscripts and Cookbooks
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