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Jos. Forbes cookbook, circa 1790s
Page 30
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Sairce for a Boil'd Cod Melt some Butter thick, put to it about 1/2 pint of gravy & pickles of several sorts Shred fine, some grated Bread a glass of Red Wine & a glass of madara, some Nutmegg Lemon Juice & a Lump of Butter rubd in flour and stew them together To make Balls for a Cods Head Take some of the Cod & mince it with some Mutton Suet put to them two Eggs Boild hard and minc'd some Parsly pepper Salt & Nuttmegg Rowl them into Balls and Fry them into Butter A Irish Potatoe Pudding Boil 6 large Potatoes, peal them and Beat them in a Mortar, take a Quarter of a pound of them & mix with it half a pound of Butter well wash'd, beat them together with the Yolks of six Eggs & one White beat up with Sugar, a gill of Brandy a gill of Rose Water nutmegg and a Quarter of a pound of Currants
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Sairce for a Boil'd Cod Melt some Butter thick, put to it about 1/2 pint of gravy & pickles of several sorts Shred fine, some grated Bread a glass of Red Wine & a glass of madara, some Nutmegg Lemon Juice & a Lump of Butter rubd in flour and stew them together To make Balls for a Cods Head Take some of the Cod & mince it with some Mutton Suet put to them two Eggs Boild hard and minc'd some Parsly pepper Salt & Nuttmegg Rowl them into Balls and Fry them into Butter A Irish Potatoe Pudding Boil 6 large Potatoes, peal them and Beat them in a Mortar, take a Quarter of a pound of them & mix with it half a pound of Butter well wash'd, beat them together with the Yolks of six Eggs & one White beat up with Sugar, a gill of Brandy a gill of Rose Water nutmegg and a Quarter of a pound of Currants
Szathmary Culinary Manuscripts and Cookbooks
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