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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 38
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47) pick them clean & bruise them a Little & juice them all night in a draught of strong beere the next morning drinke a good draught & another at 4 of the klock in the afternoon and after every draught take a Little Cenemon & Sugar mingled in equal & beaten into fine powder, Continue this drike the Space of a fortnight. A Searcloth for all bruises & sprain(s) Take 8 ounces of burgundy pitch or franckensce(nce) & some wax powder all into a bason of water & worke it very well with your hands as hot as may be & make it into roules & keep it. Syrups. Syrup of wood Sorrell Take wood Sorrell in March Stamp & Strain it into deep glasses and let the juice Stand 8 dayes & every morning & evening take of the Clear, & Soe doe till all be of that will look Cleare like Claret wine, then to a a pinte of Juice put 2 pound of Sugar, Set it on the fire and take of the scume as it ryses, & when it is ready to boyle take it off of the fire, & Set it by If you use
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47) pick them clean & bruise them a Little & juice them all night in a draught of strong beere the next morning drinke a good draught & another at 4 of the klock in the afternoon and after every draught take a Little Cenemon & Sugar mingled in equal & beaten into fine powder, Continue this drike the Space of a fortnight. A Searcloth for all bruises & sprain(s) Take 8 ounces of burgundy pitch or franckensce(nce) & some wax powder all into a bason of water & worke it very well with your hands as hot as may be & make it into roules & keep it. Syrups. Syrup of wood Sorrell Take wood Sorrell in March Stamp & Strain it into deep glasses and let the juice Stand 8 dayes & every morning & evening take of the Clear, & Soe doe till all be of that will look Cleare like Claret wine, then to a a pinte of Juice put 2 pound of Sugar, Set it on the fire and take of the scume as it ryses, & when it is ready to boyle take it off of the fire, & Set it by If you use
Szathmary Culinary Manuscripts and Cookbooks
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