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American cookbook, ca. 1850
Page 48
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To make any Peas break Put them in when the Water boils, the sudden heat breaks them NB soft Water is best Fritters To a quart of Flour, add three Eggs, half a spoonful of yeast, wet it with warm Milk an Hour or two before you fry them. Cucumber Catsup Take large old Cucumbers that are full of seed, pare them and cut them in slices, wash them with your Hand add some Salt, and let them stand till the next Day, then drain off all the liquor, boil it with Lemon Peel, Mace, Cloves White peppercorns bruised, a little horse radish, a few Sharlots, and a little ginger sliced, strain it when cold, put them in Bottles with the Mace, Cloves and Peppercorns, but not the horse radish, ginger and Sharlots, A little of this Catsup gives a very agreeable flavor to any kind of gravy sauce particularly sauce for Fowls, rabbits, minced Veal -
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To make any Peas break Put them in when the Water boils, the sudden heat breaks them NB soft Water is best Fritters To a quart of Flour, add three Eggs, half a spoonful of yeast, wet it with warm Milk an Hour or two before you fry them. Cucumber Catsup Take large old Cucumbers that are full of seed, pare them and cut them in slices, wash them with your Hand add some Salt, and let them stand till the next Day, then drain off all the liquor, boil it with Lemon Peel, Mace, Cloves White peppercorns bruised, a little horse radish, a few Sharlots, and a little ginger sliced, strain it when cold, put them in Bottles with the Mace, Cloves and Peppercorns, but not the horse radish, ginger and Sharlots, A little of this Catsup gives a very agreeable flavor to any kind of gravy sauce particularly sauce for Fowls, rabbits, minced Veal -
Szathmary Culinary Manuscripts and Cookbooks
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