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John and Henry Locke cookery archive, item 2, 1830s?
Page 15
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Apricot [Green Sage?] peach &c half a pound of Sucre to a pound of fruit- Dried Cheries Get some fine Kentish [Cheirs?] and Stone them & to every pound of fruit put 3 quarters of Sucre & boil to a pearle - [illegible] in Your fruit & just [illegible] boil up- Let them Stay in all night & the next morn take them out - & Strenghten for Surup put in Your fruit & repeat the former for 4- [Successive?] Days then take them out & dry as Regular as possible turning them 2 or 3 times &c
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Apricot [Green Sage?] peach &c half a pound of Sucre to a pound of fruit- Dried Cheries Get some fine Kentish [Cheirs?] and Stone them & to every pound of fruit put 3 quarters of Sucre & boil to a pearle - [illegible] in Your fruit & just [illegible] boil up- Let them Stay in all night & the next morn take them out - & Strenghten for Surup put in Your fruit & repeat the former for 4- [Successive?] Days then take them out & dry as Regular as possible turning them 2 or 3 times &c
Szathmary Culinary Manuscripts and Cookbooks
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