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Anne Bayne booke [of recipes] circa 1700
Page 107
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to make a fish soop. take crayfish alive and boile them in water and salt then strain the fish from the liquor take the same liquor and put in 2 flundors, 1 large Eel and a little ? with 3 or 4 whitings. Let them be all fresh. gut and wash them and cut them in peices (spelling: pieces). Then put them in and let them boile over a ? fire with a fagott of several herbes 6 blades of mase. a little ? of pepper. 3 onions a rafe(?) of ginger and a handfull of white peas the upper ? of a frensh ? and when your broth is come to a strong body strain it into an ? pankin (?) and skoope if for your use.
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to make a fish soop. take crayfish alive and boile them in water and salt then strain the fish from the liquor take the same liquor and put in 2 flundors, 1 large Eel and a little ? with 3 or 4 whitings. Let them be all fresh. gut and wash them and cut them in peices (spelling: pieces). Then put them in and let them boile over a ? fire with a fagott of several herbes 6 blades of mase. a little ? of pepper. 3 onions a rafe(?) of ginger and a handfull of white peas the upper ? of a frensh ? and when your broth is come to a strong body strain it into an ? pankin (?) and skoope if for your use.
Szathmary Culinary Manuscripts and Cookbooks
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