Transcribe
Translate
English cookbook, 1600s
Page 116
More information
digital collection
archival collection guide
transcription tips
vessell then to this chopin of tinctour you may take two pound of white suggar and clarify it with the white of an egg and put in your tinctour and boyl them together untill it come to the consistance of a syrop and let it cool before you botle it up and put in four or five clovs into the botle To make a syrop of turneps Take good large fresh turneps and wash them not but wipe them with a cloath and put them into a pote and make a paste of pease leaven and cover your
Saving...
prev
next
vessell then to this chopin of tinctour you may take two pound of white suggar and clarify it with the white of an egg and put in your tinctour and boyl them together untill it come to the consistance of a syrop and let it cool before you botle it up and put in four or five clovs into the botle To make a syrop of turneps Take good large fresh turneps and wash them not but wipe them with a cloath and put them into a pote and make a paste of pease leaven and cover your
Szathmary Culinary Manuscripts and Cookbooks
sidebar
