Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 71
More information
digital collection
archival collection guide
transcription tips
To Make Cherry Brandy To Make Custar Jelly To make Brins for Beef To Make Ginger Beer To Make Black Currant Jelly To Make Dutch Pudding To Make Apple-pudding To Made Elder Wine To Make Ginger Wine To Make Heal all To Make Cure for a Cold To Make Pickle for Tongue To Make Ham Pickle To Make Red Cabbage To Make Ratafia Biscuits To Make Rich Puff-paste To Make Transparent Crust for Tarts To Make Rice paste for Fruits, Sweets, &c To Make A Raised Crust for Custards of Fruits To Make A Crust for apple Pies &c To Make An Apple Pie To Make apple puffs to Make Mince pie
Saving...
prev
next
To Make Cherry Brandy To Make Custar Jelly To make Brins for Beef To Make Ginger Beer To Make Black Currant Jelly To Make Dutch Pudding To Make Apple-pudding To Made Elder Wine To Make Ginger Wine To Make Heal all To Make Cure for a Cold To Make Pickle for Tongue To Make Ham Pickle To Make Red Cabbage To Make Ratafia Biscuits To Make Rich Puff-paste To Make Transparent Crust for Tarts To Make Rice paste for Fruits, Sweets, &c To Make A Raised Crust for Custards of Fruits To Make A Crust for apple Pies &c To Make An Apple Pie To Make apple puffs to Make Mince pie
Szathmary Culinary Manuscripts and Cookbooks
sidebar
