Transcribe
Translate
English cookbook, 1600s
Page 125
More information
digital collection
archival collection guide
transcription tips
and instead of the oyle of nute take lintseed oyl and let your pincels be very fine especialy those you draw the face with and as for the face let the brow be a pure white and the cast up of the eyes a blew and white and doe the doe the blush with vermilion and [lake?] and white mixed together and doe the lips with vermilion and the eye brees that colour you intend to make the hair off and when you would make a [flaxing?] coloured hair doe it with english oker and white and if you have a mind to make it darker mix it with uniber and when you would have a pretty gren
Saving...
prev
next
and instead of the oyle of nute take lintseed oyl and let your pincels be very fine especialy those you draw the face with and as for the face let the brow be a pure white and the cast up of the eyes a blew and white and doe the doe the blush with vermilion and [lake?] and white mixed together and doe the lips with vermilion and the eye brees that colour you intend to make the hair off and when you would make a [flaxing?] coloured hair doe it with english oker and white and if you have a mind to make it darker mix it with uniber and when you would have a pretty gren
Szathmary Culinary Manuscripts and Cookbooks
sidebar
