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Margaret Dyson Holland cookbook, 1834
Page 57
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Temperial (141) Take one ounce of cream of Tartar, Six ounces of loaf Sugar, a gallon of water, and the peel of a lemon, Set the Sugar and water in a pan on the fire to boil, - take off the Scum and put it boiling on the lemons and cream of Tartar, when it is Cold it May either be bottled or kept in a jug To preserve English ginger (142) Two pounds of Licorice Stalks skinned and picked Nicely, then boiled in water till quite tender, two pounds and a half of lump Sugar Made into a great Syrup boiled & and Skimmed, then add Six ounces of ginger well bruised, let it boil together put in your Stalks and boil it a little time, the Next day boil your Syrup a little while, then put in the Stalks and boil them a few Minutes again. - Fish Sauce (143) To a quarter of a pint of cream add some grated horseradish boil it, then put to it a teaspoonfull of Mustard with a little club vinegar
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Temperial (141) Take one ounce of cream of Tartar, Six ounces of loaf Sugar, a gallon of water, and the peel of a lemon, Set the Sugar and water in a pan on the fire to boil, - take off the Scum and put it boiling on the lemons and cream of Tartar, when it is Cold it May either be bottled or kept in a jug To preserve English ginger (142) Two pounds of Licorice Stalks skinned and picked Nicely, then boiled in water till quite tender, two pounds and a half of lump Sugar Made into a great Syrup boiled & and Skimmed, then add Six ounces of ginger well bruised, let it boil together put in your Stalks and boil it a little time, the Next day boil your Syrup a little while, then put in the Stalks and boil them a few Minutes again. - Fish Sauce (143) To a quarter of a pint of cream add some grated horseradish boil it, then put to it a teaspoonfull of Mustard with a little club vinegar
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