Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	pound_n	sugar_n	syrup_n	4,047	5	11.5179	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88798	The French cook. Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.; Cuisinier françois. English	La Varenne, François Pierre de, 1618-1678.; I. D. G.	1653 (1653)	Wing L624; Thomason E1541_1; ESTC R11394	126,490	317

pepper_v and_o salt_n then_o serve_v 62._o bottom_n of_o artichoke_n take_v off_o all_o the_o leaf_n and_o cut_v they_o as_o far_o as_o the_o choke_v then_o see_v they_o with_o broth_n or_o with_o water_n butter_n and_o salt_n after_o they_o be_v sod_a take_v they_o out_o pick_v they_o and_o take_v out_o the_o choke_v then_o put_v they_o with_o butter_n and_o salt_n and_o when_o you_o will_v serve_v make_v a_o sauce_n with_o very_o fresh_a butter_n one_o drop_n of_o vinegar_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n for_o to_o thicken_v the_o sauce_n then_o serve_v so_o that_o they_o be_v very_o white_a 63._o mushrum_n with_o ragoust_n after_o they_o be_v well_o cleanse_v pass_v they_o in_o the_o pan_n with_o very_o fresh_a butter_n parsley_n mince_v and_o chibol_n season_n and_o stove_n they_o and_o when_o you_o be_v ready_a to_o serve_v put_v into_o it_o the_o juice_n and_o peel_n of_o lemon_n and_o a_o little_a white_a meat_n then_o serve_v 64._o mushrum_n farce_v choose_v the_o best_a shape_v for_o to_o contain_v the_o farce_v which_o you_o shall_v make_v with_o some_o meat_n or_o good_a herb_n so_o that_o it_o be_v dainty_a and_o allay_v with_o yolk_n of_o egg_n than_o your_o mushrum_n be_v farce_v and_o season_v put_v they_o into_o a_o dish_n upon_o a_o bar_v of_o lord_n or_o upon_o a_o little_a butter_n see_v they_o and_o serve_v garnish_v with_o juice_n of_o lemon_n 65._o mushrum_n fry_v whiten_n they_o in_o fresh_a water_n and_o then_o dry_v they_o then_o pickle_v they_o with_o a_o little_a vinegar_n salt_n pepper_v and_o onion_n and_o when_o you_o be_v almost_o ready_a to_o serve_v make_v a_o liquid_a paste_n allay_v with_o yolk_n of_o egg_n fry_v your_o mushrum_n serve_v and_o garnish_n 66._o mushrum_n after_o the_o oliver_n after_o they_o be_v well_o cleanse_v cut_v they_o into_o quarter_n and_o wash_v they_o in_o several_a water_n to_o take_v off_o the_o earth_n when_o they_o be_v well_o cleanse_v put_v they_o between_o two_o dish_n with_o a_o onion_n and_o some_o salt_n then_o set_v they_o on_o the_o chase_a dish_n that_o they_o may_v cast_v their_o water_n press_v they_o between_o two_o plate_n take_v very_o fresh_a butter_n with_o parsley_n and_o chibol_n and_o fry_v they_o than_o stove_n they_o and_o after_o they_o be_v well_o sod_a you_o may_v put_v to_o they_o some_o cream_n or_o white_a meat_n and_o serve_v 67._o omelet_n of_o gammon_n take_v one_o dozen_o of_o egg_n break_v they_o take_v out_o the_o white_n of_o half_a a_o dozen_o and_o beat_v they_o then_o take_v of_o your_o gammon_n as_o much_o as_o you_o will_v think_v fit_v mince_v it_o and_o mix_v it_o with_o your_o egg_n take_v some_o lard_n cut_v it_o and_o melt_v it_o pour_v your_o omelet_n into_o it_o let_v it_o not_o be_v too_o much_o fry_v and_o serve_v 68_o tortoise_n cut_a off_o the_o foot_n the_o tail_n and_o the_o head_n set_v the_o body_n a_o seethe_a in_o a_o pot_n and_o season_v it_o well_o with_o fine_a herb_n when_o they_o be_v almost_o sod_a put_v some_o wine_n to_o they_o and_o boil_v they_o well_o after_o they_o be_v sod_a take_v they_o up_o and_o cut_v they_o into_o piece_n and_o take_v a_o special_a care_n to_o take_v out_o the_o gall_n then_o fry_v they_o with_o butter_n or_o lard_n parsley_n and_o chibol_n than_o set_v they_o a_o stove_a with_o a_o little_a broth_n and_o when_o you_o be_v ready_a to_o serve_v allay_v the_o yolk_n of_o a_o egg_n with_o some_o verjuice_n mix_v they_o together_o and_o serve_v well_o season_v 69._o tourte_n of_o pistache_n melt_v some_o butter_n and_o put_v in_o it_o six_o yolk_n of_o egg_n with_o some_o sugar_n stamp_v one_o handful_n of_o pistache_n and_o mix_v they_o together_o with_o a_o corn_n of_o salt_n then_o make_v your_o sheet_n of_o paste_n and_o dress_v it_o up_o put_v your_o implement_n in_o it_o make_v or_o shape_v up_o your_o tourt_n and_o bind_v it_o with_o butter_a paper_n when_o it_o be_v bake_v serve_v it_o with_o sugar_n and_o garnish_v it_o with_o lemon_n peel_v 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strainer_n and_o see_v it_o after_o it_o be_v sod_a serve_v it_o with_o biscuit_n cut_v and_o dress_v up_o piramide-like_a sweet_a water_n musk_n or_o amber_n gris_n 71._o egg_n minion_n make_v your_o sirup_o as_o above_o say_v and_o take_v the_o yolk_n of_o egg_n allay_v they_o well_o and_o put_v they_o in_o your_o sirup_o after_o they_o be_v sod_a put_v they_o on_o a_o plate_n with_o a_o drop_n of_o orange_n flower_n water_n and_o of_o musk_n then_o serve_v 72._o egg_n spin_v take_v a_o quart_n of_o white_a wine_n with_o a_o piece_n of_o sugar_n boil_v they_o well_o together_o then_o break_v some_o egg_n and_o beat_v they_o pass_v they_o through_o a_o strainer_n than_o put_v they_o in_o a_o pipkin_n or_o pan_n where_o your_o white_a wine_n be_v and_o your_o sugar_n ready_a boil_a thus_o they_o be_v sod_a in_o a_o moment_n and_o be_v find_v link_v take_v they_o out_o of_o the_o sirup_o and_o set_v they_o a_o drain_n then_o serve_v they_o pyramid_n like_a with_o sweet_a water_n 73._o egg_n after_o the_o varenne_n have_v a_o sirup_o well_o make_v fry_v some_o white_n of_o egg_n in_o the_o pan_n with_o butter_n and_o put_v they_o in_o your_o sirup_o when_o they_o be_v sod_a serve_v they_o with_o orenge-flower_n water_n another_o way_n make_v your_o sirup_o and_o mix_v a_o little_a new_a milk_n with_o your_o fry_a egg_n when_o they_o be_v sod_a serve_v they_o very_o white_a on_o a_o plate_n and_o garnish_v with_o sweet_a water_n 74._o snow_n egg_n boil_v some_o milk_n with_o a_o little_a flower_n well_o allay_v then_o put_v in_o it_o more_o than_o the_o half_a of_o one_o dozen_o of_o white_n of_o egg_n and_o stir_v well_o all_o together_o and_o sugar_n it_o when_o you_o be_v ready_a to_o serve_v set_v they_o on_o the_o fire_n again_o and_o glase_v they_o that_o be_v take_v the_o rest_n of_o your_o white_n of_o egg_n beat_v they_o with_o a_o feather_n and_o mix_v all_o together_o or_o else_o fry_v well_o the_o rest_n of_o your_o white_n and_o pour_v they_o over_o 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asparagus_n with_o a_o white_a sauce_n choose_v the_o big_a scrape_v the_o foot_n of_o they_o and_o wash_v they_o and_o see_v they_o in_o water_n salt_v they_o well_o and_o let_v they_o not_o seethe_v too_o much_o after_o they_o be_v sod_a drain_v they_o and_o make_v a_o sauce_n with_o very_o fresh_a butter_n a_o little_a vinegar_n salt_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n to_o thicken_v the_o sauce_n have_v a_o care_n that_o it_o do_v not_o curd_v or_o turn_n and_o serve_v garnish_v with_o what_o you_o will_n 78._o asparagus_n with_o ragoust_n take_v sparagus_n break_v they_o very_o small_a then_o pass_v they_o in_o the_o pan_n with_o

make_v your_o paste_n which_o you_o shall_v cut_v upon_o the_o paper_n after_o the_o form_n of_o maccaron_n bake_v it_o but_o take_v heed_n you_o give_v it_o not_o the_o fire_n too_o hot_a after_o it_o be_v bake_v take_v it_o out_o of_o the_o oven_n and_o set_v it_o up_o in_o a_o place_n warm_a and_o dry_a how_o to_o make_v the_o marmalat_n of_o quince_n of_o orleans_n take_v fifteen_o pound_n of_o quince_n three_o pound_n of_o sugar_n and_o two_o quart_n of_o water_n boil_v all_o together_o after_o it_o be_v well_o sod_a pass_v it_o by_o little_a and_o little_a through_o a_o napkin_n and_o take_v out_o of_o it_o what_o you_o can_v then_o put_v your_o decoction_n in_o a_o basin_n with_o four_o pound_n of_o sugar_n see_v it_o for_o to_o know_v when_o it_o be_v enough_o try_v it_o on_o a_o plate_n and_o if_o it_o do_v come_v off_o take_v it_o quick_o from_o off_o the_o fire_n and_o set_v it_o up_o in_o box_n or_o somewhere_o else_o how_o to_o make_v strawberry_n take_v the_o paste_n of_o 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tourte_n of_o melt_v of_o carp_n 22_o tourte_n of_o lot_n 24_o tourte_n of_o carp_n 24_o tourte_n of_o crawfish_n 25_o tourte_n of_o frog_n 26_o tourte_n of_o tenche_n 27_o tourte_n of_o butter_n 28_o tourte_n of_o spinage_n 29_o tourte_n of_o melon_n 30_o tourte_n of_o pistache_n 31_o tourte_n of_o almond_n 32_o tourte_n of_o pumpkin_n 33_o tourte_n of_o pear_n 34_o tourte_n of_o cream_n 35_o tourte_n of_o apple_n 36_o tourte_n of_o franchipanne_n 37_o tourte_n of_o white_n of_o egg_n 38_o tourte_n of_o yolke_n of_o egg_n 39_o tourte_n of_o massepain_n 40_o 13._o instruction_n how_o to_o make_v the_o pastry_n work_v for_o fish_n the_o puff_a paste_n be_v make_v thus_o take_v four_o pound_n of_o flower_n allay_v with_o salt_n and_o water_n very_o sweet_a nevertheless_o after_o it_o be_v a_o little_a rest_v spread_v it_o with_o the_o quantity_n of_o two_o pound_n of_o butter_n join_v they_o together_o and_o leave_v a_o three_o part_n of_o your_o paste_n empty_a for_o to_o fold_v it_o 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