Transcribe
Translate
Receipts in cookery, Mrs. White of Stoney Lane, England
Page 34
More information
digital collection
archival collection guide
transcription tips
To preserve green Cucumbers. Take Girkins & rub them clean & green them in hot Water; then take their Weight in double refined Sugar & boil it to a thick Syrup with a Quarter of a Pint of Spring Water to every lb of Sugar; then put in your Cucumbers & set them over the Fire but not to boil fast; do so two or three Days; the last Day boil them till they are tender & clear; so glass them up. To preserve Apricots. Take a lb of Apricots (before they are pared) & a lb of double refined Sugar; pound it &
Saving...
prev
next
To preserve green Cucumbers. Take Girkins & rub them clean & green them in hot Water; then take their Weight in double refined Sugar & boil it to a thick Syrup with a Quarter of a Pint of Spring Water to every lb of Sugar; then put in your Cucumbers & set them over the Fire but not to boil fast; do so two or three Days; the last Day boil them till they are tender & clear; so glass them up. To preserve Apricots. Take a lb of Apricots (before they are pared) & a lb of double refined Sugar; pound it &
Szathmary Culinary Manuscripts and Cookbooks
sidebar
