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Susan Gilbert cookbook, 1848-1887
Page 32
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To preserve Figs To every pound of fruit, put 1 lb of loaf sugar and 1 tea cup-ful of water, put the fruit in and just scald it let it stand 3 or 4 days, and then boil the syrup again. Mrs G- To Pickle Mushroom Buttons Rub them well with salt, with a piece of new flannel, put them in strong salt water if the water be dissolved, put them a second time into strong salt water, fill a stew-pan with strong salt water and make it boil, put as many Mushrooms as will lay on the surface of the water and simmer them 5 minutes, take them out and lay between them two cloths till cold put them into large necked Bottles with a few blades of Mace and fill them up with distilled Vinegar cork them closely and tie them down with bladders. put a tea spoonful of Solid Oil on the top of each button before corking down. Mrs. G-
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To preserve Figs To every pound of fruit, put 1 lb of loaf sugar and 1 tea cup-ful of water, put the fruit in and just scald it let it stand 3 or 4 days, and then boil the syrup again. Mrs G- To Pickle Mushroom Buttons Rub them well with salt, with a piece of new flannel, put them in strong salt water if the water be dissolved, put them a second time into strong salt water, fill a stew-pan with strong salt water and make it boil, put as many Mushrooms as will lay on the surface of the water and simmer them 5 minutes, take them out and lay between them two cloths till cold put them into large necked Bottles with a few blades of Mace and fill them up with distilled Vinegar cork them closely and tie them down with bladders. put a tea spoonful of Solid Oil on the top of each button before corking down. Mrs. G-
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