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Anne Bayne booke [of recipes] circa 1700
Page 83
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(83) To make Amlets to lay about any made dish Take 3 Egg yolks & whites beat them very well & put to them a little salt & halfe an onion & a little parsily both shred very small. then put a little butter in your frying pan & set it over the fire. & put in your Eggs when it is hot & fry it like a pancake the thiner the better. when it is fryed cut it in little peices & lay it upon your dish & upon your meat To boile hams or tongues steep them 2 or 3 houres in pump water & boile them with hay with a quarter of a peck of old beanes & if you please may put a little gun powder in your water to make them black.
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(83) To make Amlets to lay about any made dish Take 3 Egg yolks & whites beat them very well & put to them a little salt & halfe an onion & a little parsily both shred very small. then put a little butter in your frying pan & set it over the fire. & put in your Eggs when it is hot & fry it like a pancake the thiner the better. when it is fryed cut it in little peices & lay it upon your dish & upon your meat To boile hams or tongues steep them 2 or 3 houres in pump water & boile them with hay with a quarter of a peck of old beanes & if you please may put a little gun powder in your water to make them black.
Szathmary Culinary Manuscripts and Cookbooks
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