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American cookbook, ca. 1850
Page 7
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Mrs Wigg To Pickle Mushrooms With a Flannel dipped in Beer, wipe the dirt from the mushrooms, throw a little salt on them, and let them stand 24 Hours, then put them in a stew Pan over the Fire 'till, all the Liquor is dried up from them - Add long Pepper, Allspice, and black Pepper, and cover your mushrooms with one third Port Wine, and two thirds Vinegar, and let it boil long enough to taste of the Spice A Common Plum Cake A pound and three quarters of Flour 12 Oz of Butter, 1/2 lb sugar, 1 lb Currants, three spoonfuls of new yeast, and four Eggs - Wash the Butter with Rose Water, and add Spice, Candid Peel, and Brandy for a good Cake - An Hour and a quarter will bake it Another Mrs Wigg 1/2 quarter of dough 1/8 lb of butter 1/2 lb currants 1/4 lb sugar- Put the butter [in?] beat thoroughly with the dough then add the sugar & mix it well. Strew in the currants a few at a time
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Mrs Wigg To Pickle Mushrooms With a Flannel dipped in Beer, wipe the dirt from the mushrooms, throw a little salt on them, and let them stand 24 Hours, then put them in a stew Pan over the Fire 'till, all the Liquor is dried up from them - Add long Pepper, Allspice, and black Pepper, and cover your mushrooms with one third Port Wine, and two thirds Vinegar, and let it boil long enough to taste of the Spice A Common Plum Cake A pound and three quarters of Flour 12 Oz of Butter, 1/2 lb sugar, 1 lb Currants, three spoonfuls of new yeast, and four Eggs - Wash the Butter with Rose Water, and add Spice, Candid Peel, and Brandy for a good Cake - An Hour and a quarter will bake it Another Mrs Wigg 1/2 quarter of dough 1/8 lb of butter 1/2 lb currants 1/4 lb sugar- Put the butter [in?] beat thoroughly with the dough then add the sugar & mix it well. Strew in the currants a few at a time
Szathmary Culinary Manuscripts and Cookbooks
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