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English cookbook, 1600s
Page 105
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and pour about them and let them cool before you close them up To make marmolate of pears, Aples, or quinces. Take any of these excep quinces and codle them and take away their skins and hearts and put the inmeat down to pap and take the weight of it of suggar and wet it with a litle water and clarify it with the white of an egg and put in your pap and boyl it untill it come to the consistance of a marmolate and [illegible] it up and as for your quinces put them into a dry stoup
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and pour about them and let them cool before you close them up To make marmolate of pears, Aples, or quinces. Take any of these excep quinces and codle them and take away their skins and hearts and put the inmeat down to pap and take the weight of it of suggar and wet it with a litle water and clarify it with the white of an egg and put in your pap and boyl it untill it come to the consistance of a marmolate and [illegible] it up and as for your quinces put them into a dry stoup
Szathmary Culinary Manuscripts and Cookbooks
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