Transcribe
Translate
Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 58
More information
digital collection
archival collection guide
transcription tips
59 a slow fire, and rub the part affect'd every night and morning, keeping it cover'd well with flannel - To make the Water calld L'Eaeu Albine Take a pound of litharga, boil it for half an hour in a pint and half of good vinegar; afterwards take the pot from the fire, and let the Liquor settle a day and a night, and then pour it gently into a bottle which must be very well cork'd. This Liquor, when it is settled ought to be very clear and transparent, they dip a small brush made for the purpose and very dry into this liquor and with this they moisten the inside of a drinking glass so that there may not be a drop remain at the bottom this being done which is done by turning the glass down
Saving...
prev
next
59 a slow fire, and rub the part affect'd every night and morning, keeping it cover'd well with flannel - To make the Water calld L'Eaeu Albine Take a pound of litharga, boil it for half an hour in a pint and half of good vinegar; afterwards take the pot from the fire, and let the Liquor settle a day and a night, and then pour it gently into a bottle which must be very well cork'd. This Liquor, when it is settled ought to be very clear and transparent, they dip a small brush made for the purpose and very dry into this liquor and with this they moisten the inside of a drinking glass so that there may not be a drop remain at the bottom this being done which is done by turning the glass down
Szathmary Culinary Manuscripts and Cookbooks
sidebar