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Benjamin Butterworth manuscript, 1828-1867
Page 184
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Tomatoes Catsup To a half Bushel of Tomatoes one quart of good vinegar 1 half pound of Salt, quarter of a pound of black pepper half ounce of ground Cayenne pepper, quarter of a pound of spice one ounce of Cloves, two [illegible] of mustard, 20 cloves of Garlic, Six good onions, one pound of brown sugar one handful peach leaves, boil this mass three hours when cool strain through a seive. Blackberry Wine To one gallon of berries put one quart of boiling water and let it stand and ferment then strain and measure the juice and add 2 or 3 pounds of sugar to a gallon of juice Mrs Ruffin's Blackberry Cordial Simmer the berries and then strain then -- add sugar Cinnamon Mace to your taste and let it simmer again five minutes then add one quart of French brandy to a gallon of juice
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Tomatoes Catsup To a half Bushel of Tomatoes one quart of good vinegar 1 half pound of Salt, quarter of a pound of black pepper half ounce of ground Cayenne pepper, quarter of a pound of spice one ounce of Cloves, two [illegible] of mustard, 20 cloves of Garlic, Six good onions, one pound of brown sugar one handful peach leaves, boil this mass three hours when cool strain through a seive. Blackberry Wine To one gallon of berries put one quart of boiling water and let it stand and ferment then strain and measure the juice and add 2 or 3 pounds of sugar to a gallon of juice Mrs Ruffin's Blackberry Cordial Simmer the berries and then strain then -- add sugar Cinnamon Mace to your taste and let it simmer again five minutes then add one quart of French brandy to a gallon of juice
Szathmary Culinary Manuscripts and Cookbooks
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