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English cookbook, 1600s
Page 114
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and clip the whites from then infuse them into warm water and set it such a distance from the fier as that it may retain always ye same heat that it had when you first infused them and let your water be but milk warm and let them ly therein for the space of four and twenty hours and if your tinctour be not deep enough you may put in more flowers and when you think it deep enough to every mutchkine of tinctour you may take a pound of white suggar and clarify it with ye white of an egg then put your tinctour amongst it and
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and clip the whites from then infuse them into warm water and set it such a distance from the fier as that it may retain always ye same heat that it had when you first infused them and let your water be but milk warm and let them ly therein for the space of four and twenty hours and if your tinctour be not deep enough you may put in more flowers and when you think it deep enough to every mutchkine of tinctour you may take a pound of white suggar and clarify it with ye white of an egg then put your tinctour amongst it and
Szathmary Culinary Manuscripts and Cookbooks
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