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American cookbook, ca. 1850
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Ginger Pop Beat Ginger, and Cream of Tarter of each one ounce, rind of one lemon, two gallons of boiling water, pour'd upon the above, dissolve l lb of loaf sugar, in two quarts of Water_when the Infusion is nearly cold mix all togeher with two spoonfuls of yeast, let it work for twelve Hours, then bottle it and immerse the Bottles in cold water. NB the Bottles must be tied down. To make Siberian Crab Cheese Take some Crabs and put them in a stewpan to scald, then strain them through a sieve to one pound of pulps, put three quarters of a pound of loaf sugar pounded and sifted, boil it twenty minutes, keep stirring it all the time, put it into small pots, and paper them down.
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Ginger Pop Beat Ginger, and Cream of Tarter of each one ounce, rind of one lemon, two gallons of boiling water, pour'd upon the above, dissolve l lb of loaf sugar, in two quarts of Water_when the Infusion is nearly cold mix all togeher with two spoonfuls of yeast, let it work for twelve Hours, then bottle it and immerse the Bottles in cold water. NB the Bottles must be tied down. To make Siberian Crab Cheese Take some Crabs and put them in a stewpan to scald, then strain them through a sieve to one pound of pulps, put three quarters of a pound of loaf sugar pounded and sifted, boil it twenty minutes, keep stirring it all the time, put it into small pots, and paper them down.
Szathmary Culinary Manuscripts and Cookbooks
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