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Penelope Pemberton cookbook, Dec. 19, 1716
Page 107
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ye ham yn have 2 sollvers with rots or whot is in sason: take good turnops with pils on boyle ym in milk & water tell ye be anoufe if yu boyle ym to much ye will be black pill ym & squese ye water out yn mash ym set ym one ye fier with a litle salt & a litle thick buter stird in: not to be sene when hot take ym of ye fier & stir in if yu plase a spoonefoll of thick crame to make ym white put ym in a pot cover ym close & set ym by ye fier To boyle cabige Take out ye outsid laves wash & pick ye cabige well from snals worms & dirt yn cut into milk & water & let it lye tel yu have milk & water one ye fier yt boyls yn put ye cabige in a net & boyle it prity quick tel it be tender put it downe in ye water Let it not boyle too longe lest it be black take it up & squese it well yn chop it smale yn set it one ye fier & order it as yu did ye tornops: if ye be small early greene cabiges wash & pick ym very well cut ym in halfes or quarters Lay ym awhile in water yt will boyle greene yn take ye same sort of water set it one ye fier when it boyls put in some salt yn lay ye cabig in ye net as yu think ye will not brake yn put ym in boyle ym fast yn take ym up as sowne
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ye ham yn have 2 sollvers with rots or whot is in sason: take good turnops with pils on boyle ym in milk & water tell ye be anoufe if yu boyle ym to much ye will be black pill ym & squese ye water out yn mash ym set ym one ye fier with a litle salt & a litle thick buter stird in: not to be sene when hot take ym of ye fier & stir in if yu plase a spoonefoll of thick crame to make ym white put ym in a pot cover ym close & set ym by ye fier To boyle cabige Take out ye outsid laves wash & pick ye cabige well from snals worms & dirt yn cut into milk & water & let it lye tel yu have milk & water one ye fier yt boyls yn put ye cabige in a net & boyle it prity quick tel it be tender put it downe in ye water Let it not boyle too longe lest it be black take it up & squese it well yn chop it smale yn set it one ye fier & order it as yu did ye tornops: if ye be small early greene cabiges wash & pick ym very well cut ym in halfes or quarters Lay ym awhile in water yt will boyle greene yn take ye same sort of water set it one ye fier when it boyls put in some salt yn lay ye cabig in ye net as yu think ye will not brake yn put ym in boyle ym fast yn take ym up as sowne
Szathmary Culinary Manuscripts and Cookbooks
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