Transcribe
Translate
Alice Electa Pickard recipe book, 1868
Page 191
More information
digital collection
archival collection guide
transcription tips
Prepare Rennet Take the Rennet, do not mash it - hang it in a cool, dry place, for 5 days, then turn the inside out & slip the curds off with the hand. Fill it with salt & a little saltpetre mixed, & lay it in a stone pot, pouring on 1 teaspoonful of vinegar, sprinkling on a handful of salt. Cover it closely, & keep for use. After 6 weeks take a piece 4 inches square & put it in a bottle with 5 gills cold water & 2 gills rose brandy - stop it close, & shake it well when you use it. 1 table spoon to 1 quart of milk. Felon Salve 1 spoonful lard 3 onions 4 ounces soap 1 lump white chalk size of a hickory nut 1 small piece red chalk 1 pint sweet milk, thicken with wheat bran. Rhubarb Syrup 2 ounces rhubarb boiled in 1 pint water 1&1/2 ounces peppermint 1 pound loaf sugar - when cool put in 1 teaspoon of soda & 3 tablespoons brandy.
Saving...
prev
next
Prepare Rennet Take the Rennet, do not mash it - hang it in a cool, dry place, for 5 days, then turn the inside out & slip the curds off with the hand. Fill it with salt & a little saltpetre mixed, & lay it in a stone pot, pouring on 1 teaspoonful of vinegar, sprinkling on a handful of salt. Cover it closely, & keep for use. After 6 weeks take a piece 4 inches square & put it in a bottle with 5 gills cold water & 2 gills rose brandy - stop it close, & shake it well when you use it. 1 table spoon to 1 quart of milk. Felon Salve 1 spoonful lard 3 onions 4 ounces soap 1 lump white chalk size of a hickory nut 1 small piece red chalk 1 pint sweet milk, thicken with wheat bran. Rhubarb Syrup 2 ounces rhubarb boiled in 1 pint water 1&1/2 ounces peppermint 1 pound loaf sugar - when cool put in 1 teaspoon of soda & 3 tablespoons brandy.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
