Ladie Borlase's Receiptes Booke
University of Iowa Press, 1998 - Cooking - 172 pages
Ladie Borlase's Receiptes Booke, an English manorial and culinary manuscript, has been in existence for at least 333 years. This manuscript, bearing dates from 1665 to 1822, provides a unique compendium of culinary history that opens a window to the aristocratic, social, agricultural, horticultural, economic, and medicinal aspects of English country life.
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almonds bake bason bay leaves beat beaten Bockmer boil Borlase manuscript Bottle butter cakes Cinamon clean cloves cold put Cream dish double refin'd sugar Earthen Eggs eringo faire water flower Gallon ginger glass goosberrys half a pint half a pound handfull herbs hott hour juice Lemon let it boyle let it stand let them boyle lett them stand licquor mace manchett manor meat melted milk mingle Mortar musk nutmeg nutmegg orange Oringe ounce oven pare parsley peele peices pepper pickell pint pippins pott pound of butter pound of suger pritty puff paste quantity Quart quarter quinces recipes rose water Scum searsed slices spice Spoonfull spoonfuls stew stir strain strew sweet sweeten take a pint take a pound take a quart take half tender thick Vinegar vineger warm white wine wilbe William Borlase winter savory ye fire ye sirrup yelks yolks