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Harriet Dawbarne cookbook, January 1834
Page 22
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To pickle a Tongue To a Gallon and a half of water 1/4 Stone of salt 2 oz of Salt petre 1 Table spoonful of brown sugar To be boiled up and strained NB The tongue to be dry salted the previous day & to remain in pickle 3 weeks or a month To be gently boiled 5 hours - make an incision in the fat part of the tongue underneath & rub Saltpetre well into it as it imparts a nice color to the whole - Mrs. S Ketton to Lenior Barton May 21 1858 Cocoa-nut Cakes To one large Cocoa-nut grated add the whites of 3 Eggs and 6 oz of pounded lump sugar. Beat the eggs to a froth with your hand add the nut & sugar together & then mix altogether with the Egg. Drop the Cakes rough the size of 1/2 a crown on wafer paper and bake in a slow oven 1/2 an hour or more.
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To pickle a Tongue To a Gallon and a half of water 1/4 Stone of salt 2 oz of Salt petre 1 Table spoonful of brown sugar To be boiled up and strained NB The tongue to be dry salted the previous day & to remain in pickle 3 weeks or a month To be gently boiled 5 hours - make an incision in the fat part of the tongue underneath & rub Saltpetre well into it as it imparts a nice color to the whole - Mrs. S Ketton to Lenior Barton May 21 1858 Cocoa-nut Cakes To one large Cocoa-nut grated add the whites of 3 Eggs and 6 oz of pounded lump sugar. Beat the eggs to a froth with your hand add the nut & sugar together & then mix altogether with the Egg. Drop the Cakes rough the size of 1/2 a crown on wafer paper and bake in a slow oven 1/2 an hour or more.
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