DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Bethune Family recipe book, October 22, 1826

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Bethune Family recipe book, October 22, 1826

Page 114

128 Lemon pickle for fish sauce
8 large lemons cut into slices 1/4 lb bay salt rolled & shook over them lay them separately on a pewter dish put them in the oven to stand all night then place them in a glazed vessel & pour on them 1 qt boiling white wine vinegar & cover close. Fit for use in a month. -
130 To make Soup of the cheese gourd
Take the fleshy part of the gourd when ripe & cut it into small pieces - put it into a pan with a small bit of butter Set it upon a slow fire until it melt down to a pure'a then add milk in the proportion of 1/2 gallon to 2 lb gourd; let it boil a short time with a little salt and sugar enough to make it taste a little sweet; then cut some slices of bread very thin toast it very well & cut them into small dice put them in a dish & pour the pure'a over & serve it up. If milk is rejected to plain broth may be substituted -
Cheese gourd dress in the Spanish way. - Cheese gourd when ripe to have the

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128 Lemon pickle for fish sauce 8 large lemons cut into slices 1/4 lb bay salt rolled & shook over them lay them separately on a pewter dish put them in the oven to stand all night then place them in a glazed vessel & pour on them 1 qt boiling white wine vinegar & cover close. Fit for use in a month. - 130 To make Soup of the cheese gourd Take the fleshy part of the gourd when ripe & cut it into small pieces - put it into a pan with a small bit of butter Set it upon a slow fire until it melt down to a pure'a then add milk in the proportion of 1/2 gallon to 2 lb gourd; let it boil a short time with a little salt and sugar enough to make it taste a little sweet; then cut some slices of bread very thin toast it very well & cut them into small dice put them in a dish & pour the pure'a over & serve it up. If milk is rejected to plain broth may be substituted - Cheese gourd dress in the Spanish way. - Cheese gourd when ripe to have the