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English cookbook, 1860
Page 59
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all night - then add to it 3 quarts of new milk or more if required, one lb of currants, and half a lb of good raisins Stoned, a nutmeg some blades of cinnamon and sugar to your taste Set it altogether over a slow fire and be careful to keep it stirring that it may not burn - let it boil gently for an hour then pour it into a bowl and eat it milk warm - The spice to be boiled in a piece of muslin and you may add cloves and mace if you please To Stew Onions Put your Onions if Water, and let them lay several hours, changing it very often then fry them & when done sufficiently put them on a sieve to drain then boil them in several waters till they are
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all night - then add to it 3 quarts of new milk or more if required, one lb of currants, and half a lb of good raisins Stoned, a nutmeg some blades of cinnamon and sugar to your taste Set it altogether over a slow fire and be careful to keep it stirring that it may not burn - let it boil gently for an hour then pour it into a bowl and eat it milk warm - The spice to be boiled in a piece of muslin and you may add cloves and mace if you please To Stew Onions Put your Onions if Water, and let them lay several hours, changing it very often then fry them & when done sufficiently put them on a sieve to drain then boil them in several waters till they are
Szathmary Culinary Manuscripts and Cookbooks
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