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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 85
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To Make Tartar Ley wrap up two ounces of the Best white tartar very tight in half a sheet of Brown cap paper, thoroughly wet; put it into a clear fire let it remain 'till it is red hot, when it must be taken out with with the tong's and immediately put in a pint of water. Rub it well to pieces with your fingers and put all into a long narrow glass in a day or two the clear Ley may be decanted off, and, when put in a clean glass, kept for use -
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To Make Tartar Ley wrap up two ounces of the Best white tartar very tight in half a sheet of Brown cap paper, thoroughly wet; put it into a clear fire let it remain 'till it is red hot, when it must be taken out with with the tong's and immediately put in a pint of water. Rub it well to pieces with your fingers and put all into a long narrow glass in a day or two the clear Ley may be decanted off, and, when put in a clean glass, kept for use -
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