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English cookbook, 1770-1790
Recipe 39-41
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39. Citron Water To a Gallon brandy, the peel of 12 lemmons pared very thin & let it stand 9 days in a warm place, then take a pint & half of water & pound half of sugar set it over the fire, till tis melted, strain it through flannen, let it stand till tis cold before you put it to brandy 40. For a Sprain About an Oz of [Parm?] Oyl & mix it with some hungary water, melt it in a spoon & rub it in as hot as you can & bind the part up close 41. Stone Oyl of Capers, the quantity of an nutmeg, [Capnes?] Nutmeg the quantity of a pea, take it in a glafs of warm sack at going to bed & in the morning
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39. Citron Water To a Gallon brandy, the peel of 12 lemmons pared very thin & let it stand 9 days in a warm place, then take a pint & half of water & pound half of sugar set it over the fire, till tis melted, strain it through flannen, let it stand till tis cold before you put it to brandy 40. For a Sprain About an Oz of [Parm?] Oyl & mix it with some hungary water, melt it in a spoon & rub it in as hot as you can & bind the part up close 41. Stone Oyl of Capers, the quantity of an nutmeg, [Capnes?] Nutmeg the quantity of a pea, take it in a glafs of warm sack at going to bed & in the morning
Szathmary Culinary Manuscripts and Cookbooks
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