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American cookbook, 1759
Page 16
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The best kind of perfuming Cakes to burne. Take Benjemy, when it is beaten, & searced very fine; take allmost as much Musk, & allmost as much Ambergreece as Musk, grind the Musk & Amber very fine, & mingle them with your Benjemy- Then make these powders into past with Damask-Rosewater. Then take Damask-Rose-Leaves, when they bee fresh, & cutt of the white Ends, & oynt the leaves with a litle Civet: Then lay a litle of this past on a leafe, & cover it with another leafe, & so close them: & lay them on a py-plate to dry. The Ordinary Sort of perfuming Cakes Take a good many Damask-Rose-Leaves, when they bee fresh, & cutt of the white ends, & beate the leaves in a Mortar very small & a litle sugar with them: Then take Storax, Calamit Lodanum & Benjemy the weight of two
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The best kind of perfuming Cakes to burne. Take Benjemy, when it is beaten, & searced very fine; take allmost as much Musk, & allmost as much Ambergreece as Musk, grind the Musk & Amber very fine, & mingle them with your Benjemy- Then make these powders into past with Damask-Rosewater. Then take Damask-Rose-Leaves, when they bee fresh, & cutt of the white Ends, & oynt the leaves with a litle Civet: Then lay a litle of this past on a leafe, & cover it with another leafe, & so close them: & lay them on a py-plate to dry. The Ordinary Sort of perfuming Cakes Take a good many Damask-Rose-Leaves, when they bee fresh, & cutt of the white ends, & beate the leaves in a Mortar very small & a litle sugar with them: Then take Storax, Calamit Lodanum & Benjemy the weight of two
Szathmary Culinary Manuscripts and Cookbooks
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