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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 34
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43) it very thin, and bruise it very Flatt in a Stone morter, then take a quart of Colisfoot water two ounces of single Rosemary Water, 4 ounces of read Rosewater, one pinte and 1/2 of hysope water: put these water and the Liquorish into a Gallypot, and infuse them one day and a night, and put them into a Sweet Skillet, and boyle them on a Charcoale fire till it be as thick as Cream lett it Still be Stirred or else it will be Apt to spoile then Strain it in a bolter Strainer as hot as you can into a clean bason, then take the Bason with the juice in it Sett it in a Kettle upon the fire with water in it, and let them boyle some ten or twelfe houres upon a Charcoale fire. Stirr it to make it Thicker. the best time to make it is May or June because it must be Lett in the Sun to drye & Stirr it now and then, and when you Set it in the Sun tie the bason with a tiffany, lett it drye till it is as thick as paste then take 6 graines of the best Ambergreese and halfe an ounce of double [reffie?] Sugar or Sugar Candy & grind it together very Small Set the Liquorish in a bason in a skillet of boyling water & make it very hott, then put in ye Sugar or Ambergreese, and Stirr them well together. Take it of or else the fire will take away the vertue of the Liquorish -
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43) it very thin, and bruise it very Flatt in a Stone morter, then take a quart of Colisfoot water two ounces of single Rosemary Water, 4 ounces of read Rosewater, one pinte and 1/2 of hysope water: put these water and the Liquorish into a Gallypot, and infuse them one day and a night, and put them into a Sweet Skillet, and boyle them on a Charcoale fire till it be as thick as Cream lett it Still be Stirred or else it will be Apt to spoile then Strain it in a bolter Strainer as hot as you can into a clean bason, then take the Bason with the juice in it Sett it in a Kettle upon the fire with water in it, and let them boyle some ten or twelfe houres upon a Charcoale fire. Stirr it to make it Thicker. the best time to make it is May or June because it must be Lett in the Sun to drye & Stirr it now and then, and when you Set it in the Sun tie the bason with a tiffany, lett it drye till it is as thick as paste then take 6 graines of the best Ambergreese and halfe an ounce of double [reffie?] Sugar or Sugar Candy & grind it together very Small Set the Liquorish in a bason in a skillet of boyling water & make it very hott, then put in ye Sugar or Ambergreese, and Stirr them well together. Take it of or else the fire will take away the vertue of the Liquorish -
Szathmary Culinary Manuscripts and Cookbooks
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