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English cookbook, 1600s
Page 113
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and clarify it and pour in your joyce and boyl it up on a clear fier stirring it frequently untill it come to the consistance of a geil then put it into your gilly pot and let it cool before you cover To make a geil of goosberries, blaeberries or any other sort of berries You make the geil of any of these as you made the geil of your risserberries To make a syrop of gilly flowers Take your gilly flowers being of a deep colour and pull them out of the husks
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and clarify it and pour in your joyce and boyl it up on a clear fier stirring it frequently untill it come to the consistance of a geil then put it into your gilly pot and let it cool before you cover To make a geil of goosberries, blaeberries or any other sort of berries You make the geil of any of these as you made the geil of your risserberries To make a syrop of gilly flowers Take your gilly flowers being of a deep colour and pull them out of the husks
Szathmary Culinary Manuscripts and Cookbooks
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