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English cookbook, 1750-1780
Page 125
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Hare and toss them up to gother To make a vermicelly Puding Take a quart of new milk sett it on the fire, to boil with a Couple of Laurel leaves, when it is boiled, put in a Teacup ful of Vermicelly lett it boyle a little then take it off the Fire, and stir in a good peice of butter, sweeten it to your taste, grate in a little Nutmeg, and a very little Salt, when almost cold, beat 3 eggs a little Rose water, make a thin paste under it and pour it in, bake it half an hour To make Currant Wine. 3 Sives of Currants to 1/2 a Hogshead 3/4 1/2 / of a Hundred of Corse lump sugar
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Hare and toss them up to gother To make a vermicelly Puding Take a quart of new milk sett it on the fire, to boil with a Couple of Laurel leaves, when it is boiled, put in a Teacup ful of Vermicelly lett it boyle a little then take it off the Fire, and stir in a good peice of butter, sweeten it to your taste, grate in a little Nutmeg, and a very little Salt, when almost cold, beat 3 eggs a little Rose water, make a thin paste under it and pour it in, bake it half an hour To make Currant Wine. 3 Sives of Currants to 1/2 a Hogshead 3/4 1/2 / of a Hundred of Corse lump sugar
Szathmary Culinary Manuscripts and Cookbooks
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