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Bethune Family recipe book, October 22, 1826
Page 94
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a piece of Muslin & to every quart of liquor put 10 ounces of loaf sugar it must be mixed boiled & to make it stiff just before it is enough the juice of a lemon NB to 2 Quarts of the juice one small lemon peel the lemon put the rind into pan that your pour the hot liquor into from the bag & let it remain in it till you are going to boil it up NB. the old wine Q-t is the []. 91 A sort of French Bread. Take five pounds of flour a quart of Milk three eggs two table spoonfuls of Yeast bake it in a quick oven
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a piece of Muslin & to every quart of liquor put 10 ounces of loaf sugar it must be mixed boiled & to make it stiff just before it is enough the juice of a lemon NB to 2 Quarts of the juice one small lemon peel the lemon put the rind into pan that your pour the hot liquor into from the bag & let it remain in it till you are going to boil it up NB. the old wine Q-t is the []. 91 A sort of French Bread. Take five pounds of flour a quart of Milk three eggs two table spoonfuls of Yeast bake it in a quick oven
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