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Anne Bayne booke [of recipes] circa 1700
Page 133
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(133) To make a Syllybub of Cherries Take 2 pound of Cherries & stone them & squeaze out all the Juice. let it stand to cleane a while then put in the Juice of a Lemon. & sweeten it with fine sugar. then swort as much Cream new milk warm upon it as you think of it. to serve it up in glasses. you may make it of rid Currans instead of Cherries if you please To make spanish pap Take a pint of Cream. 3 spoonfulls of sugar & 3 spoonfulls of rose water. the yolks of 4 Eggs bett & strained & 3 spoonfulls of rise flower stir all these well together & set it on the fire stiring it untill it thicken then power it on a dish. & let it stand halfe a day before you use it.
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(133) To make a Syllybub of Cherries Take 2 pound of Cherries & stone them & squeaze out all the Juice. let it stand to cleane a while then put in the Juice of a Lemon. & sweeten it with fine sugar. then swort as much Cream new milk warm upon it as you think of it. to serve it up in glasses. you may make it of rid Currans instead of Cherries if you please To make spanish pap Take a pint of Cream. 3 spoonfulls of sugar & 3 spoonfulls of rose water. the yolks of 4 Eggs bett & strained & 3 spoonfulls of rise flower stir all these well together & set it on the fire stiring it untill it thicken then power it on a dish. & let it stand halfe a day before you use it.
Szathmary Culinary Manuscripts and Cookbooks
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