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Winemaker's recipes, New York, 1810
Page 11
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To Perserve Oranges Great or peel the rind very thin of the oranges then cut them in half slice some lemons very thick take their weight in good Loaf Sugar pounded pour it over them and Lett them stand 3 or 4 days then Set it onto warm when the oranges and Lemons are hot but not scalding take them up and put them in a deep pan then Lett the Syrup boyl well and pour it over them Lett them stand 3 or 4 days more scald them A gain take them up and boyl the Syrup and pour over them Lett them stand 3 days Longer then Lett them have a verry gentle boyl put them in Jars with the Rich Syrup and fill them up with brandy
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To Perserve Oranges Great or peel the rind very thin of the oranges then cut them in half slice some lemons very thick take their weight in good Loaf Sugar pounded pour it over them and Lett them stand 3 or 4 days then Set it onto warm when the oranges and Lemons are hot but not scalding take them up and put them in a deep pan then Lett the Syrup boyl well and pour it over them Lett them stand 3 or 4 days more scald them A gain take them up and boyl the Syrup and pour over them Lett them stand 3 days Longer then Lett them have a verry gentle boyl put them in Jars with the Rich Syrup and fill them up with brandy
Szathmary Culinary Manuscripts and Cookbooks
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