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Susan Gilbert cookbook, 1848-1887
Page 20
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Clear Lemonade Take 1 lb of loaf sugar, the juice of 6 lemons and the peel of 2 cut as thin as possible, the juice of 6 seville oranges and the peel of one seville orange cut very thin, pour 2 quarts of boiling water upon them and let it stand 12 hours, to be quite cold then pour in a quart of boiling Milk and strain it through a Jelly Bag. Mrs Gamhan Catsup Put a layer of salt upon every layer of Mushrooms and let them stand 48 hours, often sprinkling a little salt on them, then lay them on a hair sieve to strain, to every Gallon of liquor put 1 oz of cloves 1 oz of Ginger and 1 oz of the best black pepper, set it on a slow fire and let it boil till half the liquor is wasted away. When it is quite cold Bottle it for use. Almond Jumble Take 1/2 lb of Flour, 1/2 lb loaf sugar, 2 oz bitter almonds 2 oz of butter, 2 Eggs leaving out 1 white they must be pulled out with your hand Mrs Gamhan
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Clear Lemonade Take 1 lb of loaf sugar, the juice of 6 lemons and the peel of 2 cut as thin as possible, the juice of 6 seville oranges and the peel of one seville orange cut very thin, pour 2 quarts of boiling water upon them and let it stand 12 hours, to be quite cold then pour in a quart of boiling Milk and strain it through a Jelly Bag. Mrs Gamhan Catsup Put a layer of salt upon every layer of Mushrooms and let them stand 48 hours, often sprinkling a little salt on them, then lay them on a hair sieve to strain, to every Gallon of liquor put 1 oz of cloves 1 oz of Ginger and 1 oz of the best black pepper, set it on a slow fire and let it boil till half the liquor is wasted away. When it is quite cold Bottle it for use. Almond Jumble Take 1/2 lb of Flour, 1/2 lb loaf sugar, 2 oz bitter almonds 2 oz of butter, 2 Eggs leaving out 1 white they must be pulled out with your hand Mrs Gamhan
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