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Anne Bayne booke [of recipes] circa 1700
Page 102a
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(102) & put it in if you would have any of it very white. boil a handfull of Almonds. blanch them. with 2 or 3 spoonfulls of water & strained it make it looke much whiter than Creame. so serve it up. & when you cut them mix the stufing amongst the Sawce if you can git any Chesnutts you may boile them & pill them & slit them amongst your stufing. if you cannot git oysters Cockles will doo. boile some sallery & lay in the dish with them.
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(102) & put it in if you would have any of it very white. boil a handfull of Almonds. blanch them. with 2 or 3 spoonfulls of water & strained it make it looke much whiter than Creame. so serve it up. & when you cut them mix the stufing amongst the Sawce if you can git any Chesnutts you may boile them & pill them & slit them amongst your stufing. if you cannot git oysters Cockles will doo. boile some sallery & lay in the dish with them.
Szathmary Culinary Manuscripts and Cookbooks
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