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Mrs.Holroyd receipt book, 1830-1900
Page 90
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1/2 oz whole Chillies - 1/4 oz Cloves - 1/4 oz cinnamon 1/4 oz white peppercorns - Slice the tomatoes very thinly into Earthenware pan, sprinkle with salt, & let it remain till next day; then drain & put with other ingredients into preserving pan, & simmer gently till tender (about 3 hours) Tie the spices in muslin bag. so that it may be lifted out when done Tomato Chutney 3 lbs tomatoes - 1 lb apples - 1/2 lb Spanish Onions 1/2 lb sugar - 1/2 oz Salt - 1/2 oz ginger - As much Cayenne pepper as will lie on a six sixpenny piece 1 pt vinegar or more - Bake the tomatoes & remove the skins; pass the apples & onions through a mincer, mix all together & boil fast in preserving pan for two hours, add more vinegar if too dry - Another recipe 1 lb tomatoes, 1 lb good cooking apples, 1/2 lb raisins (stoned 1 1/2 pt vinegar, pepper & salt to taste - 1/2 lb sugar. Slice the tomatoes, peel & core the apples & cut into slices, Stone the raisins & put all together into an enamelled saucepan. Then add the pepper salt & vinegar & let simmer gently for about two hours, when the fruit should be mashed to a pulp - Store in a cool place -
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1/2 oz whole Chillies - 1/4 oz Cloves - 1/4 oz cinnamon 1/4 oz white peppercorns - Slice the tomatoes very thinly into Earthenware pan, sprinkle with salt, & let it remain till next day; then drain & put with other ingredients into preserving pan, & simmer gently till tender (about 3 hours) Tie the spices in muslin bag. so that it may be lifted out when done Tomato Chutney 3 lbs tomatoes - 1 lb apples - 1/2 lb Spanish Onions 1/2 lb sugar - 1/2 oz Salt - 1/2 oz ginger - As much Cayenne pepper as will lie on a six sixpenny piece 1 pt vinegar or more - Bake the tomatoes & remove the skins; pass the apples & onions through a mincer, mix all together & boil fast in preserving pan for two hours, add more vinegar if too dry - Another recipe 1 lb tomatoes, 1 lb good cooking apples, 1/2 lb raisins (stoned 1 1/2 pt vinegar, pepper & salt to taste - 1/2 lb sugar. Slice the tomatoes, peel & core the apples & cut into slices, Stone the raisins & put all together into an enamelled saucepan. Then add the pepper salt & vinegar & let simmer gently for about two hours, when the fruit should be mashed to a pulp - Store in a cool place -
Szathmary Culinary Manuscripts and Cookbooks
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