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Dr. J. C. Smith family household and medical book, 1847
Page 7
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Of Beet root Slice dressed [one?] boiled or baked beet root when cold__put first a few drops of oil and then a little pepper on each slice__recommended to be eat with Cod fish. Orange Biscuits. Hadspen. Boil whole Seville Oranges in 2 or 3 waters, till most of the bitter is gone, cut them and take out the pulp & juice. then beat the outside very fine in a mortar, put an equal weight of white sugar beaten & sifted, when all is extremely well mixed to a paste spread it thin on China dishes, & set it every day in the sun...when half dry, cut into what shapes you please. Keep the cakes in a tin box with layers of paper in a dry place. Yeast. Hadspen. Take 1/2 lb of Hops, and boil in 6 gallons of warm water for 2 hours,- Strain off the Hops & let the water stand 20 minutes. then add to the water 3/4 Peck of Malt. Stir the Malt well in, & cover it up close, so as to keep it warm for 4 hours. Add a quart of the same yeast, & let it stand 10 hours. Strain it & bottle it close; It is fit for use directly but shake it well before using it...The one important point for success in using this is to mix the dough very stiff. ---
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Of Beet root Slice dressed [one?] boiled or baked beet root when cold__put first a few drops of oil and then a little pepper on each slice__recommended to be eat with Cod fish. Orange Biscuits. Hadspen. Boil whole Seville Oranges in 2 or 3 waters, till most of the bitter is gone, cut them and take out the pulp & juice. then beat the outside very fine in a mortar, put an equal weight of white sugar beaten & sifted, when all is extremely well mixed to a paste spread it thin on China dishes, & set it every day in the sun...when half dry, cut into what shapes you please. Keep the cakes in a tin box with layers of paper in a dry place. Yeast. Hadspen. Take 1/2 lb of Hops, and boil in 6 gallons of warm water for 2 hours,- Strain off the Hops & let the water stand 20 minutes. then add to the water 3/4 Peck of Malt. Stir the Malt well in, & cover it up close, so as to keep it warm for 4 hours. Add a quart of the same yeast, & let it stand 10 hours. Strain it & bottle it close; It is fit for use directly but shake it well before using it...The one important point for success in using this is to mix the dough very stiff. ---
Szathmary Culinary Manuscripts and Cookbooks
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