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Emily Netuzed recipe book, August 1874
Page 45
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If the Claret be light, put no water, a half Bottle of Champagne is a great improvement, even if not of the best quality. "Claret-Cup" ( [M Jaques?] ) [illegible] One Bottle of Claret. Peel of nice Lemon but no white, 3 glasses of Sherry. 3 Sprigs of Borrage 1 Sprig of Verbena. 1 ditto of [illegible] - Sugar to taste 1/2 Pint of Water. First dissolve the Sugar in the water boiling, then add the other Ingredients; let it stand 3 hours then strain & ice for 2 or 3 hours "Badminton" [M Jaques?] ) [illegible] 1 Bottle of Light Claret. 2 dessert-spoonsfuls of Sugar, a large lump of Ice & a Bottle of Soda-Water - Ginger Beer (Mrs. [illegible] ) 1 lb Loaf Sugar. 2 oz. Ginger. 1 oz Cream of Tartar 2 Lemons - These ingredients will make several bottles -
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If the Claret be light, put no water, a half Bottle of Champagne is a great improvement, even if not of the best quality. "Claret-Cup" ( [M Jaques?] ) [illegible] One Bottle of Claret. Peel of nice Lemon but no white, 3 glasses of Sherry. 3 Sprigs of Borrage 1 Sprig of Verbena. 1 ditto of [illegible] - Sugar to taste 1/2 Pint of Water. First dissolve the Sugar in the water boiling, then add the other Ingredients; let it stand 3 hours then strain & ice for 2 or 3 hours "Badminton" [M Jaques?] ) [illegible] 1 Bottle of Light Claret. 2 dessert-spoonsfuls of Sugar, a large lump of Ice & a Bottle of Soda-Water - Ginger Beer (Mrs. [illegible] ) 1 lb Loaf Sugar. 2 oz. Ginger. 1 oz Cream of Tartar 2 Lemons - These ingredients will make several bottles -
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