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Elizabeth Langlie [Langley] [Cookery Manuscript]
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Apple Ginger Put half a pound of rough ginger into two Scotch pints of water, let it boil in one half, then strain it; Add three pound single refined sugar, boil and skim till rich, but not candy high, Pare three pound Ribston Pippin Apples, cut them into small pieces, and throw them into cold water whilst the syrup is making, than put them on with the syrup and let them boil twenty minutes, set them off to cool, and put them again on the fire with as much Essence of Ginger [illegible] 3/6, and let them boil till they become transparent and then pot them up.
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Apple Ginger Put half a pound of rough ginger into two Scotch pints of water, let it boil in one half, then strain it; Add three pound single refined sugar, boil and skim till rich, but not candy high, Pare three pound Ribston Pippin Apples, cut them into small pieces, and throw them into cold water whilst the syrup is making, than put them on with the syrup and let them boil twenty minutes, set them off to cool, and put them again on the fire with as much Essence of Ginger [illegible] 3/6, and let them boil till they become transparent and then pot them up.
Szathmary Culinary Manuscripts and Cookbooks
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