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English cookbook, 1600s
Page 14
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and mix them weel together then warm it yearning hot and put it into a lame dish being sprinkled and season it with sack and suggar and then yearn it and let it stand before a clear fier untill it be firm. To make ryce milk. Rub and [fan?] your ryce and boyl it amongst water for a little space then [eak?] it up with milk and let it boyl upon a soaking fier untill it be very tender and soe as that you cannot discern on grain of your ryce from another then season a dish with rose water and put your ryce into it and put as much boyled milk or sweet cream about it as will make it the thicknesse you would have it then beat it unto a right consistence and season it with suggar unto your own taste. And after this maner you may mak barly cream
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and mix them weel together then warm it yearning hot and put it into a lame dish being sprinkled and season it with sack and suggar and then yearn it and let it stand before a clear fier untill it be firm. To make ryce milk. Rub and [fan?] your ryce and boyl it amongst water for a little space then [eak?] it up with milk and let it boyl upon a soaking fier untill it be very tender and soe as that you cannot discern on grain of your ryce from another then season a dish with rose water and put your ryce into it and put as much boyled milk or sweet cream about it as will make it the thicknesse you would have it then beat it unto a right consistence and season it with suggar unto your own taste. And after this maner you may mak barly cream
Szathmary Culinary Manuscripts and Cookbooks
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