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Anne Bayne booke [of recipes] circa 1700
Page 127
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(127) To make postatia Creame Take about 4 ounces of postatia nuts. crack them in a morter. & take the kirnills out. then blanch them in warm water to take of the rid skin. then they will be greene. then shred them & take a good handfull of spinage. beat it well in a marble morter with a little Cream. then squeeze it untill your pint of Cream be greene. then breake the yolks of 2 Eggs & put to it & strain it to your taist. & give it a good boile then put in your kirnills. & set it on the fire & let it boile. & you may put into your Cream halfe a nutmeg cut in 2. & a little Cinamon. but you must take it out when it is boiled before you put it into your Cups.
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(127) To make postatia Creame Take about 4 ounces of postatia nuts. crack them in a morter. & take the kirnills out. then blanch them in warm water to take of the rid skin. then they will be greene. then shred them & take a good handfull of spinage. beat it well in a marble morter with a little Cream. then squeeze it untill your pint of Cream be greene. then breake the yolks of 2 Eggs & put to it & strain it to your taist. & give it a good boile then put in your kirnills. & set it on the fire & let it boile. & you may put into your Cream halfe a nutmeg cut in 2. & a little Cinamon. but you must take it out when it is boiled before you put it into your Cups.
Szathmary Culinary Manuscripts and Cookbooks
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