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English cookbook, 1600s
Page 124
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When you have a mind to limn a picture upon glass see that your glasse be smoath and and without any runkles and let it be equall with your [tallages?] as you please and take vinnice tarpentine for your glasse and oyl of tarpentine to make it transparent and to grind the light colours take the oyl of wallnute and to grind the dark colours take the oyl of nut and if you cannot get any of these you may take instead of ye oyl of wallnuts ye oyl of bitter almonds.
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When you have a mind to limn a picture upon glass see that your glasse be smoath and and without any runkles and let it be equall with your [tallages?] as you please and take vinnice tarpentine for your glasse and oyl of tarpentine to make it transparent and to grind the light colours take the oyl of wallnute and to grind the dark colours take the oyl of nut and if you cannot get any of these you may take instead of ye oyl of wallnuts ye oyl of bitter almonds.
Szathmary Culinary Manuscripts and Cookbooks
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