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Dr. J. C. Smith family household and medical book, 1840-1860
Page 8
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sour, and ready to put in the cask - To each gallon of liquor add 1 lb of common raisins with the stalks chopped to increase the strength of the vinegar; when it may be bottled - it should be made from April to June - the cask to be placed in a warm place with a piece of slate over the bung hole - Custard Pudding Bathampton 4 Eggs to a pint Bason boil the milk and pour on the eggs with a little cinnamon and a bay leaf a sugar Boil it half an hour send it up with wine sauce - Stewed Red Cabbage Bathampton Cut your Cabbage as for pickling into gravy with a Tablespoonful of Vinegar stew it four hours thicken it with a little butter and flour
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sour, and ready to put in the cask - To each gallon of liquor add 1 lb of common raisins with the stalks chopped to increase the strength of the vinegar; when it may be bottled - it should be made from April to June - the cask to be placed in a warm place with a piece of slate over the bung hole - Custard Pudding Bathampton 4 Eggs to a pint Bason boil the milk and pour on the eggs with a little cinnamon and a bay leaf a sugar Boil it half an hour send it up with wine sauce - Stewed Red Cabbage Bathampton Cut your Cabbage as for pickling into gravy with a Tablespoonful of Vinegar stew it four hours thicken it with a little butter and flour
Szathmary Culinary Manuscripts and Cookbooks
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