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American cookbook, ca. 1850
Page 59
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take out the peels & add 10 Spoonfuls of yeast upon a toast at the same time squeeze into something silver 18 lemons [onto?] their peels & 1/2 lb of good sugar this must stand the night before put in the wine When the fermentation has [nearly?] subsided put it into your cask with 5 pints of brandy & 4 lbs of brown sugar Preserved Cucumbers Take the greenest with the least seeds you can get, put them into a strong brine for two months, changing it once a fortnight, then [divide?] them into pieces & let them stand in fresh water two days changing it every two or three hours until the salt is entirely out of them wipe them dry & pour over them a thick syrup made thus half a pint of water to a lb of loaf sugar the juice and peel of a lemon an oz of ginger the outside scraped off [let] it boil all together a few minutes , & then[when?] quite cold pour it over the cucumbers The syrup must be boiled every other day the first week the boil in once a week for a fortnight always mind to put the syrup cold on the cucumbers
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take out the peels & add 10 Spoonfuls of yeast upon a toast at the same time squeeze into something silver 18 lemons [onto?] their peels & 1/2 lb of good sugar this must stand the night before put in the wine When the fermentation has [nearly?] subsided put it into your cask with 5 pints of brandy & 4 lbs of brown sugar Preserved Cucumbers Take the greenest with the least seeds you can get, put them into a strong brine for two months, changing it once a fortnight, then [divide?] them into pieces & let them stand in fresh water two days changing it every two or three hours until the salt is entirely out of them wipe them dry & pour over them a thick syrup made thus half a pint of water to a lb of loaf sugar the juice and peel of a lemon an oz of ginger the outside scraped off [let] it boil all together a few minutes , & then[when?] quite cold pour it over the cucumbers The syrup must be boiled every other day the first week the boil in once a week for a fortnight always mind to put the syrup cold on the cucumbers
Szathmary Culinary Manuscripts and Cookbooks
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