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English cookbook, 1600s
Page 111
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To make a paste of Aples or any other sort of fruits Take good sharp aples and codle them and put them down to pap then take the weight of them of suggar and clarify it and put in your pap and put it upon a slow fier and stir it frequently untill it come to the consistance of a paste and what you have a mind to make green doe it with the joyce of [perses?] or [beats?] and what you have a mind to doe reed doe it with cushaneal being dissolved amongst
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To make a paste of Aples or any other sort of fruits Take good sharp aples and codle them and put them down to pap then take the weight of them of suggar and clarify it and put in your pap and put it upon a slow fier and stir it frequently untill it come to the consistance of a paste and what you have a mind to make green doe it with the joyce of [perses?] or [beats?] and what you have a mind to doe reed doe it with cushaneal being dissolved amongst
Szathmary Culinary Manuscripts and Cookbooks
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