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Jos. Forbes cookbook, circa 1790s
Page 14
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into your Gelly to Clarifye it this done, take your Jelly bag and let it run through till fine 34th To Preserve Gooseberry's Put your gooseberries into Bottles close corked then put 'em into a kettle of water, up to the cork, keep them standing upright, least your water soke into the Cork when the water Boils take them out & if they turn yellow they are enough, which you will see through the glass, then tye Leather over the Corks, & put them into the Cellar when Cold 35th To Stew Oyster's After the oysters are opne'd Stem them a little in a pan, then take them out and beard 'em, wash em in cold water, then put them into a stew pot wt a Bunch of Thyme, a piece of Butter Pepper, Nutmegg, flour & and onion with 6 or 8 Cloves Stuck in it wt 1/2 pint of your Liquor they are stew'd in, and your Juice of a Lime or Limon, then Stew them till done 36th To Scallop Oysters Stew the Oysters as above & beard them then [Scouer?] your Oyster Shells, fill the hallow of them wt Butter lay in [your?]
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into your Gelly to Clarifye it this done, take your Jelly bag and let it run through till fine 34th To Preserve Gooseberry's Put your gooseberries into Bottles close corked then put 'em into a kettle of water, up to the cork, keep them standing upright, least your water soke into the Cork when the water Boils take them out & if they turn yellow they are enough, which you will see through the glass, then tye Leather over the Corks, & put them into the Cellar when Cold 35th To Stew Oyster's After the oysters are opne'd Stem them a little in a pan, then take them out and beard 'em, wash em in cold water, then put them into a stew pot wt a Bunch of Thyme, a piece of Butter Pepper, Nutmegg, flour & and onion with 6 or 8 Cloves Stuck in it wt 1/2 pint of your Liquor they are stew'd in, and your Juice of a Lime or Limon, then Stew them till done 36th To Scallop Oysters Stew the Oysters as above & beard them then [Scouer?] your Oyster Shells, fill the hallow of them wt Butter lay in [your?]
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