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English cookbook, 1820
Page 111
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To make red Colour. Boil an ounce of Cochineal in half a pint of water, for five minutes; then add half an ounce of Cream of tarter; and half an ounce of powdered Allum, Boil it on a slow fire about ten minutes - it is easily known when it is done enough for dipping a Pen in it, and writing with it on white Paper if it writes with ease like Ink and keeps its Colour it is done enough; take it off the fire and add two ounces of fine Sugar and let it settle, pour the Clear off; and keep it in a Bottle well closed. To make Lemon Pickle Take one Dozen of Lemons grate a little of the out-side rind of them, cut them in quarters length ways, but leave them joining at the bottom & take half a pound of
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To make red Colour. Boil an ounce of Cochineal in half a pint of water, for five minutes; then add half an ounce of Cream of tarter; and half an ounce of powdered Allum, Boil it on a slow fire about ten minutes - it is easily known when it is done enough for dipping a Pen in it, and writing with it on white Paper if it writes with ease like Ink and keeps its Colour it is done enough; take it off the fire and add two ounces of fine Sugar and let it settle, pour the Clear off; and keep it in a Bottle well closed. To make Lemon Pickle Take one Dozen of Lemons grate a little of the out-side rind of them, cut them in quarters length ways, but leave them joining at the bottom & take half a pound of
Szathmary Culinary Manuscripts and Cookbooks
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