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Abigail Wellington Townsend cookbook, circa 1840
Page 55
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half a pint of good yeast. The whole being well stirred must be left with the bung out for two or 3 days, then bottle tight and in a month or two it will be fit to drink. To take out [scorch?] spots As soon as the [accident?] happens wet the place with juice of [squill?] or lemon or with vinegar and the best hard white soap
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half a pint of good yeast. The whole being well stirred must be left with the bung out for two or 3 days, then bottle tight and in a month or two it will be fit to drink. To take out [scorch?] spots As soon as the [accident?] happens wet the place with juice of [squill?] or lemon or with vinegar and the best hard white soap
Szathmary Culinary Manuscripts and Cookbooks
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