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American cookbook, ca. 1850
Page 11
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Sausages Firs chop and beat your Meat as small as possible, then season it with Pepper, Mace, and any other Spice you like, then add some white Bread crumbs, a few spoonfuls of Cream, and three or four Eggs, but the number depends upon the quantity you make, add also a good deal of sage chop'd, mix all well together then fill your Skins To dry or Preserve Green Gages To every three pounds of Fruit, one pound of loaf Sugar, with sufficient Water to moisten it. Put them in a stew Pan and suffer them to coddle gently til' they appear thoro'ly sweeten'd; empty them, and set them by for three Days, then drain the syrrup from them on Tins before the Fire, or in a cool oven: Any Plum does well but the Orlean, tho' the Green Gages are to be prefer'd, if they break make them up with your Fingers putting on the Skin where it is wanted.
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Sausages Firs chop and beat your Meat as small as possible, then season it with Pepper, Mace, and any other Spice you like, then add some white Bread crumbs, a few spoonfuls of Cream, and three or four Eggs, but the number depends upon the quantity you make, add also a good deal of sage chop'd, mix all well together then fill your Skins To dry or Preserve Green Gages To every three pounds of Fruit, one pound of loaf Sugar, with sufficient Water to moisten it. Put them in a stew Pan and suffer them to coddle gently til' they appear thoro'ly sweeten'd; empty them, and set them by for three Days, then drain the syrrup from them on Tins before the Fire, or in a cool oven: Any Plum does well but the Orlean, tho' the Green Gages are to be prefer'd, if they break make them up with your Fingers putting on the Skin where it is wanted.
Szathmary Culinary Manuscripts and Cookbooks
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