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John and Henry Locke cookery archive, item 2, 1830s?
Page 12
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Chutnee 2 lbs garlic 2 Do ginger 8 oz Chillies 2 lbs Currants 4 Do Sugar Raw 4 Do Stoned Raisins 12 lbs Chipped apples 12 Do Tomatoes 8 Qts Best Vinegar 2 1/2 lbs Salt all Mixed together and let stand in for in a hot Place 3 Weeks - then Rub it through a fine Sieve & Bottle [illegible] pint of juice [illegible] [illegible] White Vinegar filter [it?] [illegible] pounds of Sucre reduced to a pearle -- &c ------- - Capillaire 1 - lb - of Sucre 1 - oz Capillaire = Lemon Surup 1 = pint of Lemon juice 2 - Do of Surup boil to the little crack the juice boiled to the pearle Coffee - Coffee 1 - pint [clear?] 2 - pints of Surup boiled to A ball put pot on the fire & boil to a pearle
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Chutnee 2 lbs garlic 2 Do ginger 8 oz Chillies 2 lbs Currants 4 Do Sugar Raw 4 Do Stoned Raisins 12 lbs Chipped apples 12 Do Tomatoes 8 Qts Best Vinegar 2 1/2 lbs Salt all Mixed together and let stand in for in a hot Place 3 Weeks - then Rub it through a fine Sieve & Bottle [illegible] pint of juice [illegible] [illegible] White Vinegar filter [it?] [illegible] pounds of Sucre reduced to a pearle -- &c ------- - Capillaire 1 - lb - of Sucre 1 - oz Capillaire = Lemon Surup 1 = pint of Lemon juice 2 - Do of Surup boil to the little crack the juice boiled to the pearle Coffee - Coffee 1 - pint [clear?] 2 - pints of Surup boiled to A ball put pot on the fire & boil to a pearle
Szathmary Culinary Manuscripts and Cookbooks
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