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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 50
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41 Suger Suger & mix it very well to gather & lay the pease that you cut of upon the Lofe & Sarve it up Apricoke wine take around a hald of lofe sugger to 3 pints of water & skimm it very well then take three pound of Apricoke [?] & [?] take [a?] pint water & boyll the water & them together. Till all the goodness is boyled out then strane it out through a sieve in to one earthen pott take [?] of browne bread fried with new ale [?] put them in to the liquor & leave it and let it worke till is clare then boutle it up & put a lump of loafe suger in every bottle your apricoke [?] is [?] be to wine
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41 Suger Suger & mix it very well to gather & lay the pease that you cut of upon the Lofe & Sarve it up Apricoke wine take around a hald of lofe sugger to 3 pints of water & skimm it very well then take three pound of Apricoke [?] & [?] take [a?] pint water & boyll the water & them together. Till all the goodness is boyled out then strane it out through a sieve in to one earthen pott take [?] of browne bread fried with new ale [?] put them in to the liquor & leave it and let it worke till is clare then boutle it up & put a lump of loafe suger in every bottle your apricoke [?] is [?] be to wine
Szathmary Culinary Manuscripts and Cookbooks
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