Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 2
More information
digital collection
archival collection guide
transcription tips
To Boil Meats Lbs 8 or 10 Mutton Leg 1 hour 45 min Veal Face 2 hours Turkey 2 hour 25 min Chicken young and tender 45 min stew pie 1 hour 30 min Ham boiled very slowly 3 hours Tongue 2 hour 45 min Salt Beef 2 hour 30 min Salt Pork 1 hour Taeetog or Black fish 20 min Halibeef or Bass if large and thick Rules to be observed in boiling- always put fresh meat into boiling water and salt meats into cold never crowd your Kettle meat, having water enough of it so that it can be easily scum. Allow a quarter of and hour for every pound of meat.
Saving...
prev
next
To Boil Meats Lbs 8 or 10 Mutton Leg 1 hour 45 min Veal Face 2 hours Turkey 2 hour 25 min Chicken young and tender 45 min stew pie 1 hour 30 min Ham boiled very slowly 3 hours Tongue 2 hour 45 min Salt Beef 2 hour 30 min Salt Pork 1 hour Taeetog or Black fish 20 min Halibeef or Bass if large and thick Rules to be observed in boiling- always put fresh meat into boiling water and salt meats into cold never crowd your Kettle meat, having water enough of it so that it can be easily scum. Allow a quarter of and hour for every pound of meat.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
