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English cookbook, 1700
Page 59
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[Swuf?] for the head Dr Katelif take Flow'rs of Lilly of the Valley & Lavender, leave of Marum Syriacum each 1/2 a Dram mix & make a powder for use. Calves foot [Pge?] parboile ye feet & cutt ye meat off ye bones about a little fingers length & above a fingers breadth & season with [Jamasai?] peper, Cloves, mace & a little salt put in curans & stoned rasons some candied orange peell cittron or, lemon, ye about half a pound of Butter to 3 [Gang?] of feet & if you will some marrow, when tis baked cutt it open. & put in a Caudle of [illegible] sack or white wine egg & sugar. you may also put in some hard egg yolks into ye pye
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[Swuf?] for the head Dr Katelif take Flow'rs of Lilly of the Valley & Lavender, leave of Marum Syriacum each 1/2 a Dram mix & make a powder for use. Calves foot [Pge?] parboile ye feet & cutt ye meat off ye bones about a little fingers length & above a fingers breadth & season with [Jamasai?] peper, Cloves, mace & a little salt put in curans & stoned rasons some candied orange peell cittron or, lemon, ye about half a pound of Butter to 3 [Gang?] of feet & if you will some marrow, when tis baked cutt it open. & put in a Caudle of [illegible] sack or white wine egg & sugar. you may also put in some hard egg yolks into ye pye
Szathmary Culinary Manuscripts and Cookbooks
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