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English cookbook, 1600s
Page 88
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of more suggar and straw beaten suggar upon the top and give ym not too hote an oven and take them not off the papers untill they be cold To make lemond bisket Take the whits of two eggs and a pound of fyne suggar and beat it and search it and mix them together and beat untill they be very white yn great the yellows of three lemonds and put in amongst your butter and if it be not a good enough paste add to it more suggar untill it be a perfect paste
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of more suggar and straw beaten suggar upon the top and give ym not too hote an oven and take them not off the papers untill they be cold To make lemond bisket Take the whits of two eggs and a pound of fyne suggar and beat it and search it and mix them together and beat untill they be very white yn great the yellows of three lemonds and put in amongst your butter and if it be not a good enough paste add to it more suggar untill it be a perfect paste
Szathmary Culinary Manuscripts and Cookbooks
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