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Anne Bayne booke [of recipes] circa 1700
Page 86a
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to make Plum broth aunt kingsley take a leg of beaf put as much ratter as wine boyle itt soe that all the strenght be out of the meat which will be boyld to rags it may boyl from very earlly in the morning till night but after it [illegible] boyl it doe slowly boyl in all sorts of spice whole and some salt when you se the broth very strong strain it and let it stand all night in the morning to be of all the fat and set it on again thiken it with greated bread or ground oatmeal soaked in water all night and strain it into your broath 2 pound of pruans 2 pound of reasons and 3 pound of currans nutmeg sinimond and Cloves beaten to your tast the pruan and reason will take more boyling & must be put in first put in a pint of sack a pint of [Olaret?] suger to your tast put in a litle leamon or orainge makes relish
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to make Plum broth aunt kingsley take a leg of beaf put as much ratter as wine boyle itt soe that all the strenght be out of the meat which will be boyld to rags it may boyl from very earlly in the morning till night but after it [illegible] boyl it doe slowly boyl in all sorts of spice whole and some salt when you se the broth very strong strain it and let it stand all night in the morning to be of all the fat and set it on again thiken it with greated bread or ground oatmeal soaked in water all night and strain it into your broath 2 pound of pruans 2 pound of reasons and 3 pound of currans nutmeg sinimond and Cloves beaten to your tast the pruan and reason will take more boyling & must be put in first put in a pint of sack a pint of [Olaret?] suger to your tast put in a litle leamon or orainge makes relish
Szathmary Culinary Manuscripts and Cookbooks
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