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Jos. Forbes cookbook, circa 1790s
Page 2
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[text missing] ke [text missing] of Cream wh. one Stick of Cinnamon, [text missing]s ye whites of four out, while the Cream [text missing]s ye Eggs to it, stir not only to Separate [text missing] one oz of Blanch'd Almonds, beat very [text missing]nd Curd through a Seive Sweeten it when [text missing] To Pickle Cucumbers [text missing] them in Water & salt 3 or 4 Days or a Week, then Make a pickle wh. ale Vinegar, To one gallon of Vinegar a penny worth of long pepper, a race or two of ginger, & about 20 Cloves, a little Lemon peal a handfull of Salt, wh. a little Stone of allom boil it in a Brass Kettle a quarter of an Hour, & put it to your cucumbers boiling hot, being Drein'd clear from the Water & Salt, cover them up very close & let them lye 3 or 4 Days & then boiling your Pickle again put it to them boiling hot, do this 3 or 4 times till they look very green & keep them for use all ye year To make gingerbread take 1 lb. of flour, 2 1/4 lb. of Sugar & 1 1/3 of Butter, ginger &
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[text missing] ke [text missing] of Cream wh. one Stick of Cinnamon, [text missing]s ye whites of four out, while the Cream [text missing]s ye Eggs to it, stir not only to Separate [text missing] one oz of Blanch'd Almonds, beat very [text missing]nd Curd through a Seive Sweeten it when [text missing] To Pickle Cucumbers [text missing] them in Water & salt 3 or 4 Days or a Week, then Make a pickle wh. ale Vinegar, To one gallon of Vinegar a penny worth of long pepper, a race or two of ginger, & about 20 Cloves, a little Lemon peal a handfull of Salt, wh. a little Stone of allom boil it in a Brass Kettle a quarter of an Hour, & put it to your cucumbers boiling hot, being Drein'd clear from the Water & Salt, cover them up very close & let them lye 3 or 4 Days & then boiling your Pickle again put it to them boiling hot, do this 3 or 4 times till they look very green & keep them for use all ye year To make gingerbread take 1 lb. of flour, 2 1/4 lb. of Sugar & 1 1/3 of Butter, ginger &
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