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Dr. J. C. Smith family household and medical book, 1847
Page 34
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34 Miss Greene 1847 Rice Porridge To 1 lb of Rice - pour 3 quarts of water let it stand 20 minutes then skim it place the pot on the fire - let it simmer till all the water is boiled off. stir it [accably?] while simmering - Add 1 onion chopped fine 1 oz of salt 1 Teaspoonfull of Pepper - 1 lb of flour or meal 1 butter with lips - a small peace of lard or dripping - boil all together + 8 lbs of wholesam food will be produced Mr clayton 1847 Jan 2 A good savoury disk Put one lb of rice into 5 pints of cold water - boil it gently for 2 hours by which time it will be a thick past then add 2 pints of skim milk + 2 oz of strong cheese grated finely a little pepper + salt + boil altogether very gently for another hour - it will produce 9 lbs of Macarain Rice- N.B. we could only make 6 of it
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34 Miss Greene 1847 Rice Porridge To 1 lb of Rice - pour 3 quarts of water let it stand 20 minutes then skim it place the pot on the fire - let it simmer till all the water is boiled off. stir it [accably?] while simmering - Add 1 onion chopped fine 1 oz of salt 1 Teaspoonfull of Pepper - 1 lb of flour or meal 1 butter with lips - a small peace of lard or dripping - boil all together + 8 lbs of wholesam food will be produced Mr clayton 1847 Jan 2 A good savoury disk Put one lb of rice into 5 pints of cold water - boil it gently for 2 hours by which time it will be a thick past then add 2 pints of skim milk + 2 oz of strong cheese grated finely a little pepper + salt + boil altogether very gently for another hour - it will produce 9 lbs of Macarain Rice- N.B. we could only make 6 of it
Szathmary Culinary Manuscripts and Cookbooks
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