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John and Henry Locke cookery archive, item 2, 1830s?
Page 34
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Painswick House May56 1 Pea Fowl Larded & Forced 1 Turkey Poult Ditto Ditto [for Larded & Forced] 1 Daube Turkey 1 [Stafs?] Head 1 Roularde De Veau 3 Tongues 4 dishes of Ham 3 Raised Peas Pigeon & [illegible] 4 Guinea Fowls 4 Roast Chickens 2 Gal of Chicken 2 Gal of Duckling 3 dishes of Phasent 3 Ditto [for dishes of] Lobsters 4 Lobster Salade 1 [Qarter?] of Lamb 3 potted Meats - Ham / Beef 3 Aspic of Eel & Salmon 4 Plover Nests 6 Pastries 2 Bordeux? Cakes [Recipe boxed in at right]: 1 Hazelnut Gâteau 1/2 lb Hazelnuts (Ground) 1/2 ditto [for lb] Sugar. 12 Yolks 8 Whites (beaten up well) 1/4 lb Flour. Vanilla Essence. 4 Cakes [?] 1/- ea.
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Painswick House May56 1 Pea Fowl Larded & Forced 1 Turkey Poult Ditto Ditto [for Larded & Forced] 1 Daube Turkey 1 [Stafs?] Head 1 Roularde De Veau 3 Tongues 4 dishes of Ham 3 Raised Peas Pigeon & [illegible] 4 Guinea Fowls 4 Roast Chickens 2 Gal of Chicken 2 Gal of Duckling 3 dishes of Phasent 3 Ditto [for dishes of] Lobsters 4 Lobster Salade 1 [Qarter?] of Lamb 3 potted Meats - Ham / Beef 3 Aspic of Eel & Salmon 4 Plover Nests 6 Pastries 2 Bordeux? Cakes [Recipe boxed in at right]: 1 Hazelnut Gâteau 1/2 lb Hazelnuts (Ground) 1/2 ditto [for lb] Sugar. 12 Yolks 8 Whites (beaten up well) 1/4 lb Flour. Vanilla Essence. 4 Cakes [?] 1/- ea.
Szathmary Culinary Manuscripts and Cookbooks
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