Transcribe
Translate
English cookbook, ca. 1824
Page 38
More information
digital collection
archival collection guide
transcription tips
a little scraped lemon peel and a small quantity of the yellow rind of Oranges boiled tender in two waters [sufficiently?] and bruised. all together with the apple pulp - put it into small pressure jars, and then sift a little [?] sugar over the marmalade and it will keep well a year or two - [?] Dec 1826 Common Kind of Ginger Beer excellent as a [Summer?] table Beverage To 2 and 1/2 Gallons of water add 3 Pints of Molasses - 2 oz whole Ginger bruised, boil the whole for a few minutes then pour it into a clean tub or pan, and let it stand till luke warm then add 1/2 a [breakfast?] cup full of yeast, stirring it round to [mix?] and let it stand 24 hours - Then bottle it and let it remain open 12 hours, when it may be corked, and in three days will be fit for use.
Saving...
prev
next
a little scraped lemon peel and a small quantity of the yellow rind of Oranges boiled tender in two waters [sufficiently?] and bruised. all together with the apple pulp - put it into small pressure jars, and then sift a little [?] sugar over the marmalade and it will keep well a year or two - [?] Dec 1826 Common Kind of Ginger Beer excellent as a [Summer?] table Beverage To 2 and 1/2 Gallons of water add 3 Pints of Molasses - 2 oz whole Ginger bruised, boil the whole for a few minutes then pour it into a clean tub or pan, and let it stand till luke warm then add 1/2 a [breakfast?] cup full of yeast, stirring it round to [mix?] and let it stand 24 hours - Then bottle it and let it remain open 12 hours, when it may be corked, and in three days will be fit for use.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
