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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 39
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48) to heat it every dayes in a pot Set it into kettle of hot water till it be of the thickness you would have it. Syrup of snails Take Snails & lay them in fresh gathered fennell to purge themSelves then make holes through the shells with a bodkin, then prick the snailes & when they Shrink in fill the shells with white Sugar Candy finely beaten & hang them up over a glass or poringer in fine Linnen Cloth to Catch the Syrrup, & Soe give the patient a Spoonfull or two at the time & often. Syrup of maiden haire Boyle a good quantitie of mayden haire in running water until the juice be boyled out, then Strain it, & being Strained put into it Sugar & liquorice & boyle it till it come to a Syrrup, put a Stick Liquorice into it Soe lick it, it is very good for a Caugh. Syrup of Violets. Take half a pinte of the juice of violets take a pound & a quarter of sugar and mingle them well together & in a glass or glass
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48) to heat it every dayes in a pot Set it into kettle of hot water till it be of the thickness you would have it. Syrup of snails Take Snails & lay them in fresh gathered fennell to purge themSelves then make holes through the shells with a bodkin, then prick the snailes & when they Shrink in fill the shells with white Sugar Candy finely beaten & hang them up over a glass or poringer in fine Linnen Cloth to Catch the Syrrup, & Soe give the patient a Spoonfull or two at the time & often. Syrup of maiden haire Boyle a good quantitie of mayden haire in running water until the juice be boyled out, then Strain it, & being Strained put into it Sugar & liquorice & boyle it till it come to a Syrrup, put a Stick Liquorice into it Soe lick it, it is very good for a Caugh. Syrup of Violets. Take half a pinte of the juice of violets take a pound & a quarter of sugar and mingle them well together & in a glass or glass
Szathmary Culinary Manuscripts and Cookbooks
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