Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 114
More information
digital collection
archival collection guide
transcription tips
to yr bruoth & mix ym well in: yn put in if yu plase a quart or 2 of stronge stale beers yt is not biter & let it boyle a litle as yu see it for thickness put in ye ramander of ye bread when: boyld take it of ye fier sason it with powder suger to yr tast & sharpen it with a litle viniger if yu think ye beere makes it not sharp anoufe: if yu wold have some beter yu may take it up before ye beer gose in & put white wine to it & give it a boyle: yn lay ye stump of ye beefe or a rosted pollit in ye midle of a deep dish yn put in yr bruoth fling into yr brouth & garnish with ye rest of ye pruns some of ye largest rasons out of ye brouth one ye beefe & one ye dish brims & great a litle white suger ore it ys mak a large quantety of brouth White Pease soope Take as many white pease as yu think yu shall want: boyle ym in water tell ye be soft yn set on a neck or 2 of mutton chopt in peeses to make stronge broth on acording to ye quantity yu intend: when ye pease are anoufe take ym up & mash ym in a boole very fine yn take some of yr broth & ye fat of it & put it to ye pays: Lave a few of ye pays whole to put into ye soope at last rub ye palp through a hare sive: when yu have whot pulpe yu wold have: yn mix yr broth with it & set it over ye fier when it
Saving...
prev
next
to yr bruoth & mix ym well in: yn put in if yu plase a quart or 2 of stronge stale beers yt is not biter & let it boyle a litle as yu see it for thickness put in ye ramander of ye bread when: boyld take it of ye fier sason it with powder suger to yr tast & sharpen it with a litle viniger if yu think ye beere makes it not sharp anoufe: if yu wold have some beter yu may take it up before ye beer gose in & put white wine to it & give it a boyle: yn lay ye stump of ye beefe or a rosted pollit in ye midle of a deep dish yn put in yr bruoth fling into yr brouth & garnish with ye rest of ye pruns some of ye largest rasons out of ye brouth one ye beefe & one ye dish brims & great a litle white suger ore it ys mak a large quantety of brouth White Pease soope Take as many white pease as yu think yu shall want: boyle ym in water tell ye be soft yn set on a neck or 2 of mutton chopt in peeses to make stronge broth on acording to ye quantity yu intend: when ye pease are anoufe take ym up & mash ym in a boole very fine yn take some of yr broth & ye fat of it & put it to ye pays: Lave a few of ye pays whole to put into ye soope at last rub ye palp through a hare sive: when yu have whot pulpe yu wold have: yn mix yr broth with it & set it over ye fier when it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
