Transcribe
Translate
English cookbook, 1600s
Page 112
More information
digital collection
archival collection guide
transcription tips
your syrop and put amongst your paste when it is about halfe ready and what you have a mind to make of an orange colour doe it with safron and pour it out and let it cool and after this maner you may make you may make paste of any sort of fruits To make the geil of risserberries Let your risserberries be ripe and full and put them into a dry stoup and let them stove amongst boyling water untill they be dyssolved then strain the joyce from them through a clean cloath and to every mutchkine of joyce take a pound of suggar
Saving...
prev
next
your syrop and put amongst your paste when it is about halfe ready and what you have a mind to make of an orange colour doe it with safron and pour it out and let it cool and after this maner you may make you may make paste of any sort of fruits To make the geil of risserberries Let your risserberries be ripe and full and put them into a dry stoup and let them stove amongst boyling water untill they be dyssolved then strain the joyce from them through a clean cloath and to every mutchkine of joyce take a pound of suggar
Szathmary Culinary Manuscripts and Cookbooks
sidebar
