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English cookbook, 1600s
Page 80
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oven and when it is enough take it out and let it cool and make a [derning?] for it and to make this derning atke the whites of eggs and halfe a pound of suggar and beat all these together untill they be as whie as you can get them and put this upon the top of your plumb cake being mixed with pieces of cut cordicidron and orange peal and set it before a clear fier to dry and cit it not for a day or two. To hagg a rabet. Let your rabet be halfe [illegible] and cut it down but keep ye
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oven and when it is enough take it out and let it cool and make a [derning?] for it and to make this derning atke the whites of eggs and halfe a pound of suggar and beat all these together untill they be as whie as you can get them and put this upon the top of your plumb cake being mixed with pieces of cut cordicidron and orange peal and set it before a clear fier to dry and cit it not for a day or two. To hagg a rabet. Let your rabet be halfe [illegible] and cut it down but keep ye
Szathmary Culinary Manuscripts and Cookbooks
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