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English cookbook, 1820
Page 150
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Salt it again with common Salt let it lye turning it often in the Pickle for a fortnight - take it out and wipe it and strew a little Salt and Meal over it as you wou'd Beef without smoaking - the serge of a brown piece cut thick is enough for three pints of Broth. - To prepare Cochineal to Colour Jelly or Blanc mange - Half an Ounce of Cochineal and boil it in half a pint of Water till half is consumed then put in a little Roast allum and Cream of Tartar to strike it - a few drops will make it the finest red - a little Juice of Lemon put to some of it make a fine pink - but if not thus prepared makes an ugly red - when the Lemon is added there must be not Cream of Tartar
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Salt it again with common Salt let it lye turning it often in the Pickle for a fortnight - take it out and wipe it and strew a little Salt and Meal over it as you wou'd Beef without smoaking - the serge of a brown piece cut thick is enough for three pints of Broth. - To prepare Cochineal to Colour Jelly or Blanc mange - Half an Ounce of Cochineal and boil it in half a pint of Water till half is consumed then put in a little Roast allum and Cream of Tartar to strike it - a few drops will make it the finest red - a little Juice of Lemon put to some of it make a fine pink - but if not thus prepared makes an ugly red - when the Lemon is added there must be not Cream of Tartar
Szathmary Culinary Manuscripts and Cookbooks
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