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English cookbook, 1700
Page 47
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an earthen pott, beat it with a Whisk all one way till it be so stif the whish will stand upright so [Glafs?] it, it must be made a day or two before you use it To make Fruit Bisket put your Goosberrys or other fruit into a jug & sett e'm over the fire in a pan in a pan of water then run e'm through a jelly bag the clear will make clear cakes & the pulp do through a sive, & to every pound put 3 quarters of a pound of shuger very well scarsed Dry your suger keeping it stiring over the fire, then put your pulp in & beat it over a slow fire put in the froth of the white of
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an earthen pott, beat it with a Whisk all one way till it be so stif the whish will stand upright so [Glafs?] it, it must be made a day or two before you use it To make Fruit Bisket put your Goosberrys or other fruit into a jug & sett e'm over the fire in a pan in a pan of water then run e'm through a jelly bag the clear will make clear cakes & the pulp do through a sive, & to every pound put 3 quarters of a pound of shuger very well scarsed Dry your suger keeping it stiring over the fire, then put your pulp in & beat it over a slow fire put in the froth of the white of
Szathmary Culinary Manuscripts and Cookbooks
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