Transcribe
Translate
American cookbook, ca. 1850
Page 69
More information
digital collection
archival collection guide
transcription tips
Almond Paste for [chapped?] hands 1/2 lb of Lard 1/2 lb of clarified Honey 1/4 lb of Oatmeal 1/2 oz of Bitter Almonds 2 [new?] laid eggs all to be beaten together in a pestle & mortar Furniture Polish 1 pint of Linseed oil/cold drawn 2 wine glasses full of spirits of wine 3 oz of vinegar 4 ozs of the best spirits of Turpentine when [mixed?] to be well buffed off with old linen Horse Radish Sauce 2 tea spoonsful of Mustard 1 Table [do?] of Vinegar 3 Table Spoonsfull of milk or cream a little salt & as much Horse Radish as will make it the consistency of onion sauce/some persons put a tea spoonfull of white sugar & omit the milk
Saving...
prev
next
Almond Paste for [chapped?] hands 1/2 lb of Lard 1/2 lb of clarified Honey 1/4 lb of Oatmeal 1/2 oz of Bitter Almonds 2 [new?] laid eggs all to be beaten together in a pestle & mortar Furniture Polish 1 pint of Linseed oil/cold drawn 2 wine glasses full of spirits of wine 3 oz of vinegar 4 ozs of the best spirits of Turpentine when [mixed?] to be well buffed off with old linen Horse Radish Sauce 2 tea spoonsful of Mustard 1 Table [do?] of Vinegar 3 Table Spoonsfull of milk or cream a little salt & as much Horse Radish as will make it the consistency of onion sauce/some persons put a tea spoonfull of white sugar & omit the milk
Szathmary Culinary Manuscripts and Cookbooks
sidebar
