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English cookbook, 1800's
Page 32
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32 Cranbery Sauce To one pound of fruit half a pound of sugar or more if you choose - make a syrup of the sugar - after boiling a short time add the fruit which when boiled sufficient to break to pieces, by frequent stirring is ready for moulds -
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32 Cranbery Sauce To one pound of fruit half a pound of sugar or more if you choose - make a syrup of the sugar - after boiling a short time add the fruit which when boiled sufficient to break to pieces, by frequent stirring is ready for moulds -
Szathmary Culinary Manuscripts and Cookbooks
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