Transcribe
Translate
English cookbook, 1860
Page 64
More information
digital collection
archival collection guide
transcription tips
boil the whole together till every ingredient is tender then rub it thro' a sieve and to every lb add the juice of three lemons boil the whole again till it becomes the thickness of aged cream let it stand till cold then bottle it and keep it in a dry place the pepper must be sifted very fine - good vinegar making it strong with Cayenne is quite well as the chili vinegar - It has always been used at [Wortham?]
Saving...
prev
next
boil the whole together till every ingredient is tender then rub it thro' a sieve and to every lb add the juice of three lemons boil the whole again till it becomes the thickness of aged cream let it stand till cold then bottle it and keep it in a dry place the pepper must be sifted very fine - good vinegar making it strong with Cayenne is quite well as the chili vinegar - It has always been used at [Wortham?]
Szathmary Culinary Manuscripts and Cookbooks
sidebar
