Transcribe
Translate
English cookbook, 1600s
Page 92
More information
digital collection
archival collection guide
transcription tips
then put in your fruits and let them ly therein untill that they be sweet at the heart then put them into your gilly pot and boyl your syrop untill it be thick then put it about them and let them stand therein for ye space of a day and if your fruits be not soe clear as that you may see through them eake up your syrop again and boyl them therein untill that your syrope be thick and take them out and dry them before a clear fier or in a cold oven. And after this maner you may confect any of
Saving...
prev
next
then put in your fruits and let them ly therein untill that they be sweet at the heart then put them into your gilly pot and boyl your syrop untill it be thick then put it about them and let them stand therein for ye space of a day and if your fruits be not soe clear as that you may see through them eake up your syrop again and boyl them therein untill that your syrope be thick and take them out and dry them before a clear fier or in a cold oven. And after this maner you may confect any of
Szathmary Culinary Manuscripts and Cookbooks
sidebar
