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English cookbook, 1600s
Page 79
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nutmeg and two drop of clows and a drop of beaten ginger and kned up your leaven with a mutchkine and a halfe of barm and the whits of eight eggs wel casten and let the rest of your liquor be spring water or sweet cream then lay aside as much of your leaven as will be two covers and work into the rest of it three pound of currans and two pound of raisens and a pound of bruised almonds and halfe a pound of sliced cordicidron then roul it out into forme and roul out your covers and put on of them upon the top and a nother beneath and put it into a soaking
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nutmeg and two drop of clows and a drop of beaten ginger and kned up your leaven with a mutchkine and a halfe of barm and the whits of eight eggs wel casten and let the rest of your liquor be spring water or sweet cream then lay aside as much of your leaven as will be two covers and work into the rest of it three pound of currans and two pound of raisens and a pound of bruised almonds and halfe a pound of sliced cordicidron then roul it out into forme and roul out your covers and put on of them upon the top and a nother beneath and put it into a soaking
Szathmary Culinary Manuscripts and Cookbooks
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