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Bethune Family recipe book, October 22, 1826
Page 109
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grated 1/2 pint white wine 1/4 pint sack or mountain 1/2 lb double refined sifted sugar whip it about 20 minutes. It will keep 10 days. 120 Lemon drops. 1 lb fine sugar pounded & the peel of 2 lemons grated fine mix it with the sugar & Squeeze in the juice of 2 large lemons or 3 small. Let it stand till the next day put in a little at a time into a silver saucepan set it over a lamp till Scalding hot then take a knife or tea spoon & drop it on writing paper When it becomes dry so as not to drop freely squeeze in a little more lemon. 121. White fish sauce. Wash 2 anchovies put them in a saucepan with 1 glass white wine & 2 of water 1/2 nutmeg grated & a little lemon peel. When boiled 5 or 6 minutes strain it & add a spoonful of white wine vinegar
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grated 1/2 pint white wine 1/4 pint sack or mountain 1/2 lb double refined sifted sugar whip it about 20 minutes. It will keep 10 days. 120 Lemon drops. 1 lb fine sugar pounded & the peel of 2 lemons grated fine mix it with the sugar & Squeeze in the juice of 2 large lemons or 3 small. Let it stand till the next day put in a little at a time into a silver saucepan set it over a lamp till Scalding hot then take a knife or tea spoon & drop it on writing paper When it becomes dry so as not to drop freely squeeze in a little more lemon. 121. White fish sauce. Wash 2 anchovies put them in a saucepan with 1 glass white wine & 2 of water 1/2 nutmeg grated & a little lemon peel. When boiled 5 or 6 minutes strain it & add a spoonful of white wine vinegar
Szathmary Culinary Manuscripts and Cookbooks
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