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Penelope Pemberton cookbook, Dec. 19, 1716
Page 36
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Minse Pies aprived 1735 2 large tongs boyld & pickt Clere from scins' & grisls too evary pound of tonge 2 pound of beefe servet Crumte well pickt & scinse from 2 thirds of 2 ounse of mase beaten & sifted 2 thirds of 2 ounse of numegs gratrd Cloves Sinement peper baton & sifted to tast if not spise noufe ad more & propershen able to it tast Salt and Suger to tast Consarve of Lemon to tast 8 or 10 Lordings or a Cording to tast Sacke to tast Last put in 5 ouneses of Sitron 4 ouneses of Canded Lemon 4 ounceses of Canded Orringe 6 pound of Corrans well cleand if two many leaf out if not anons had more. order your meat as in the next recept
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Minse Pies aprived 1735 2 large tongs boyld & pickt Clere from scins' & grisls too evary pound of tonge 2 pound of beefe servet Crumte well pickt & scinse from 2 thirds of 2 ounse of mase beaten & sifted 2 thirds of 2 ounse of numegs gratrd Cloves Sinement peper baton & sifted to tast if not spise noufe ad more & propershen able to it tast Salt and Suger to tast Consarve of Lemon to tast 8 or 10 Lordings or a Cording to tast Sacke to tast Last put in 5 ouneses of Sitron 4 ouneses of Canded Lemon 4 ounceses of Canded Orringe 6 pound of Corrans well cleand if two many leaf out if not anons had more. order your meat as in the next recept
Szathmary Culinary Manuscripts and Cookbooks
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