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Bethune Family recipe book, October 22, 1826
Page 107
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of clear water mace nutmeg alspice & a little bruised white pepper The spice to be bruised & tied in a muslin bag stew them gently till very tender strain them through a sieve & set the liquor to cook. chop the meat not too fine put it again in the saucepan & strain the liquor again & put as much as you think proper to the meat seasoned with Cayenne pepper let it simmer & put it in the mould - If a large pig the tongue & half the feet & ears will be sufficient. - 115 A pudding 3 ozs rice 3 eggs 2 ozs sugar 3/4 pint milk boiled 1 hour in a bason 116. Treacle beer. To 8 qts boiling water 1 lb treacle 1/4 oz. ginger let it boil 1/4 hour cool it & work with yeast the same as other beer. - 117 Egg & bacon pie to eat cold. Steep a few slices 2 of 3 then 1 bacon all night in water to take out the salt - lay the bacon in the dish, beat 8 eggs
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of clear water mace nutmeg alspice & a little bruised white pepper The spice to be bruised & tied in a muslin bag stew them gently till very tender strain them through a sieve & set the liquor to cook. chop the meat not too fine put it again in the saucepan & strain the liquor again & put as much as you think proper to the meat seasoned with Cayenne pepper let it simmer & put it in the mould - If a large pig the tongue & half the feet & ears will be sufficient. - 115 A pudding 3 ozs rice 3 eggs 2 ozs sugar 3/4 pint milk boiled 1 hour in a bason 116. Treacle beer. To 8 qts boiling water 1 lb treacle 1/4 oz. ginger let it boil 1/4 hour cool it & work with yeast the same as other beer. - 117 Egg & bacon pie to eat cold. Steep a few slices 2 of 3 then 1 bacon all night in water to take out the salt - lay the bacon in the dish, beat 8 eggs
Szathmary Culinary Manuscripts and Cookbooks
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