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Susan Gilbert cookbook, 1848-1887
Page 176
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To Pickle a Tongue. Sprinkle it with Salt, and let it remain till the next day. 1 ounce salt Petre. 1 ounce brown Sugar, 2 large handfuls of common Salt, a TeaCupful of Treacle and Beer. In 3 weeks it is fit for boiling. Mrs. Flatt. Lay preserved apricot or orange marmalade at the bottom of a Glass, Dish, grate the rind and squeeze the Juice of a Lemon over it. Dissolve 1/2 oz Isinglass in 1/2 pint of new Milk, when quite melted boil it with a pint of Cream, and sweeten to your taste. When nearly cold pour it through a sieve. Eves Pudding. A Tea Cup of Bread. Do Suet, Do Currants Do apples, 3 Eggs, a spoonful of Sugar, and 2 of Brandy. served with sweet sauce Boil 4 hours.
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To Pickle a Tongue. Sprinkle it with Salt, and let it remain till the next day. 1 ounce salt Petre. 1 ounce brown Sugar, 2 large handfuls of common Salt, a TeaCupful of Treacle and Beer. In 3 weeks it is fit for boiling. Mrs. Flatt. Lay preserved apricot or orange marmalade at the bottom of a Glass, Dish, grate the rind and squeeze the Juice of a Lemon over it. Dissolve 1/2 oz Isinglass in 1/2 pint of new Milk, when quite melted boil it with a pint of Cream, and sweeten to your taste. When nearly cold pour it through a sieve. Eves Pudding. A Tea Cup of Bread. Do Suet, Do Currants Do apples, 3 Eggs, a spoonful of Sugar, and 2 of Brandy. served with sweet sauce Boil 4 hours.
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