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English cookbook, 1820
Page 81
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Sour Kraut The large White Cabbage Cut in small Shreds length ways - then put in a vessel - a layer of Salt Sprinkled and a layer of Cabbage till the vessel is quite full then a clean Cloth put at the Top with a Stone upon that and let it remain some week till it has fermented then the cloth taken off and wash'd and put on again - and kept for use it shou'd not be used of four Months. Lavender Water A Pint of rectified Spirits of Wine three drams of oil of Lavender, and half a Sample of the Essence of Ambergrease - For a Cough One ounce of Gum Arrabick, one Ounce of White Sugar Candy, beat these small separately in a Mortar then put to them two meat spoonfuls of boiling Water - stir them well together and when quite cold put to it a quarter of an Ounce of Salvolatile -
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Sour Kraut The large White Cabbage Cut in small Shreds length ways - then put in a vessel - a layer of Salt Sprinkled and a layer of Cabbage till the vessel is quite full then a clean Cloth put at the Top with a Stone upon that and let it remain some week till it has fermented then the cloth taken off and wash'd and put on again - and kept for use it shou'd not be used of four Months. Lavender Water A Pint of rectified Spirits of Wine three drams of oil of Lavender, and half a Sample of the Essence of Ambergrease - For a Cough One ounce of Gum Arrabick, one Ounce of White Sugar Candy, beat these small separately in a Mortar then put to them two meat spoonfuls of boiling Water - stir them well together and when quite cold put to it a quarter of an Ounce of Salvolatile -
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