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Penelope Pemberton cookbook, Dec. 19, 1716
Page 31
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alfs head sasond w [illegible] nut 2 midlin artichoks 2 balls hard yoks of eggs rasons of sun nere 1/1 P midlin sharp aples 2 ounse canded lemon 2 ounce canded orringe 3 ounce sittron 10 blads of mase damsons & charis 1/2 abut 1/2 pd suger 1 pd buter 3 gils white wine for cadle suger to yr tast
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alfs head sasond w [illegible] nut 2 midlin artichoks 2 balls hard yoks of eggs rasons of sun nere 1/1 P midlin sharp aples 2 ounse canded lemon 2 ounce canded orringe 3 ounce sittron 10 blads of mase damsons & charis 1/2 abut 1/2 pd suger 1 pd buter 3 gils white wine for cadle suger to yr tast
Szathmary Culinary Manuscripts and Cookbooks
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