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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 37
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get your Currants when they are full ripe, pick them clear from the stalks, and bruise them in a bowl with a wooden mallet, to every two pounds of currants put a pound and a half loaf sugar beat fine, put them into a preserving jar, boil them full half an hour, skim it and stir it all the time, then put it into pots and keep for use. To stew Pears Pare the largest stewing pears, and stick a Clove in the blossom end, then put them in a well tinned saucepan, with a fill it with hand [illegible] powdered [crehouiel?] some all spice & cloves water, and set it over a slow fire for three or four hours till your pears are soft, and the water
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get your Currants when they are full ripe, pick them clear from the stalks, and bruise them in a bowl with a wooden mallet, to every two pounds of currants put a pound and a half loaf sugar beat fine, put them into a preserving jar, boil them full half an hour, skim it and stir it all the time, then put it into pots and keep for use. To stew Pears Pare the largest stewing pears, and stick a Clove in the blossom end, then put them in a well tinned saucepan, with a fill it with hand [illegible] powdered [crehouiel?] some all spice & cloves water, and set it over a slow fire for three or four hours till your pears are soft, and the water
Szathmary Culinary Manuscripts and Cookbooks
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