Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 157d
More information
digital collection
archival collection guide
transcription tips
To make a jely posit Take a pint of sack & halfe a pound of fine powder suger stir ym together in ye dish yn in [illegible] for yr posit yu beat 8 eggs very well before rune ym through a hare sive yn put ym to ye sack & suger gentley stir and one way tel ye are well mixt yn set it on a chafindish of charcole let it not be to hot after ceepe it stiring all one way with ye backe of ye spoone downwards all over ye dish: when ye spoone is so hot yt when yu touch yr lip with it: it will borne it: yn it is anoufe: yn have rady at yt time 3 pints of good crame boyleing with a blade or 2 of mase some sinament & nutmeg slist take ye dish of ye cols & power ye crame boyling hot to ye sack & eggs as fast as yu can lave ye spise in ye botom stir it jentley together all one way tel ye crame & sack mixes but if yu be not quick stirin longer will cordle it: if yu think it be not thick anoufe set it on a hot harth if to thick set it where it will onely ceep warme torne a dish over it but open it some times lest ye stame drop & make it locke cordley wipe ye stame of ye top dish: let it stand so about a quarter of an oure before yu eat it: it is good maid of stronge smothe alle in ye rome of sack or if yu put 4 or 6 spoonefolls of white wine & or sack & lave out so much ale it will be very good
Saving...
prev
next
To make a jely posit Take a pint of sack & halfe a pound of fine powder suger stir ym together in ye dish yn in [illegible] for yr posit yu beat 8 eggs very well before rune ym through a hare sive yn put ym to ye sack & suger gentley stir and one way tel ye are well mixt yn set it on a chafindish of charcole let it not be to hot after ceepe it stiring all one way with ye backe of ye spoone downwards all over ye dish: when ye spoone is so hot yt when yu touch yr lip with it: it will borne it: yn it is anoufe: yn have rady at yt time 3 pints of good crame boyleing with a blade or 2 of mase some sinament & nutmeg slist take ye dish of ye cols & power ye crame boyling hot to ye sack & eggs as fast as yu can lave ye spise in ye botom stir it jentley together all one way tel ye crame & sack mixes but if yu be not quick stirin longer will cordle it: if yu think it be not thick anoufe set it on a hot harth if to thick set it where it will onely ceep warme torne a dish over it but open it some times lest ye stame drop & make it locke cordley wipe ye stame of ye top dish: let it stand so about a quarter of an oure before yu eat it: it is good maid of stronge smothe alle in ye rome of sack or if yu put 4 or 6 spoonefolls of white wine & or sack & lave out so much ale it will be very good
Szathmary Culinary Manuscripts and Cookbooks
sidebar
