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English cookbook, 1600s
Page 82
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be firm then take them out and dry them with a cloath and put them into your frything pan with butter about them and let them fryth untill they be brown and cast a litle flower now and then about them To make a ryce posset Rubb and fan your ryce and put it into a pan with as much milk as will boyl it and after it is weel boyled take it out and put in as much boyled milk as will make it of a right consistance and if you have a chopin of it you may take a chopin of sack and put it into a lam dish being sprinkled with rose
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be firm then take them out and dry them with a cloath and put them into your frything pan with butter about them and let them fryth untill they be brown and cast a litle flower now and then about them To make a ryce posset Rubb and fan your ryce and put it into a pan with as much milk as will boyl it and after it is weel boyled take it out and put in as much boyled milk as will make it of a right consistance and if you have a chopin of it you may take a chopin of sack and put it into a lam dish being sprinkled with rose
Szathmary Culinary Manuscripts and Cookbooks
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