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Frances Collins cookbook, 1825-1846
Page 77
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77 Fish Sauce [Quin's?] way. Half a pint of the liquor of pickled walnuts, the same of mushroom catsup; three anchovies, two cloves of garlick bruised, a tea-spoonfull of chayanne pepper, put all into a bottle and shake it well - A large spoonful in a boat of melted butter is sufficient. (It will do for any thing.) Mrs. Howell [second item is written upside down on page] Melon Citron candied Quarter your melon and take out all the inside.then put it into a thin syrup as much as will cover the [lot?] let it boil till it is tender all through then put it cosy in the syrup [strikethrough] till it is tender all through [/strikethrough] for two or three days [but ?] the syrup covers them then take these out and boil your syrup to a candy height then dip in your peel and lay these on a sieve to dry in a cool oven or by the fire. Mr Bragg
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77 Fish Sauce [Quin's?] way. Half a pint of the liquor of pickled walnuts, the same of mushroom catsup; three anchovies, two cloves of garlick bruised, a tea-spoonfull of chayanne pepper, put all into a bottle and shake it well - A large spoonful in a boat of melted butter is sufficient. (It will do for any thing.) Mrs. Howell [second item is written upside down on page] Melon Citron candied Quarter your melon and take out all the inside.then put it into a thin syrup as much as will cover the [lot?] let it boil till it is tender all through then put it cosy in the syrup [strikethrough] till it is tender all through [/strikethrough] for two or three days [but ?] the syrup covers them then take these out and boil your syrup to a candy height then dip in your peel and lay these on a sieve to dry in a cool oven or by the fire. Mr Bragg
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