Transcribe
Translate
John and Henry Locke cookery archive, item 4, 1820s?
Page 2
More information
digital collection
archival collection guide
transcription tips
Chutnee Sauce [underlined] "Lockes Bengal Chutnee"[/underlined] 1 lb Garlic 2 lb Raisins (pounded) 1 lb Ginger pounded 2 lb Brown Sugar 1 lb Currants Pounded 3 lb Sour Apples 2 lb Salt 1/4 lb Chillies 4 Quarts vinegar Keep in a warm place 3 weeks and rub through a fine sieve ^> Extra) 4 pints Chutney 3 pints Tomatoe Pulp 7 Qts
Saving...
prev
next
Chutnee Sauce [underlined] "Lockes Bengal Chutnee"[/underlined] 1 lb Garlic 2 lb Raisins (pounded) 1 lb Ginger pounded 2 lb Brown Sugar 1 lb Currants Pounded 3 lb Sour Apples 2 lb Salt 1/4 lb Chillies 4 Quarts vinegar Keep in a warm place 3 weeks and rub through a fine sieve ^> Extra) 4 pints Chutney 3 pints Tomatoe Pulp 7 Qts
Szathmary Culinary Manuscripts and Cookbooks
sidebar
