Transcribe
Translate
English cookbook, 1600s
Page 94
More information
digital collection
archival collection guide
transcription tips
and doe this way untill you get them all in and again that tyme these that you did first will be cold and put in these as you did before and doe this way six or seven tymes then put them into a gilly pot and boyl up your syrop and put about them and let them stand therin closse covered or the space of two days. then lay them upon papers and straw suggar upon the top of them and dry them before the fier or in a cold oven To make pippin water. pick out the kirnels of your pippins an pair them and boyle them into a
Saving...
prev
next
and doe this way untill you get them all in and again that tyme these that you did first will be cold and put in these as you did before and doe this way six or seven tymes then put them into a gilly pot and boyl up your syrop and put about them and let them stand therin closse covered or the space of two days. then lay them upon papers and straw suggar upon the top of them and dry them before the fier or in a cold oven To make pippin water. pick out the kirnels of your pippins an pair them and boyle them into a
Szathmary Culinary Manuscripts and Cookbooks
sidebar
