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L. Gagnore cookbook, 1930-1940
Page 18
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quarters of a pound of sugar. Heat the pulp, then add heated or cold sugar. Cook until thick stirring often. A few slices of lemon may be used. One fourth to one half plum pulp may be added. Chipped Pears Select pears not quite ripe, pare and core, and cut in long narrow strips. To four pounds of fruit take three pounds of sugar, the rind of two lemons cut into narrow strips and the juice of the lemons, one eighth pound of green ginger root chopped very vine, one gill of water. Boil until the fruit is transparent.
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quarters of a pound of sugar. Heat the pulp, then add heated or cold sugar. Cook until thick stirring often. A few slices of lemon may be used. One fourth to one half plum pulp may be added. Chipped Pears Select pears not quite ripe, pare and core, and cut in long narrow strips. To four pounds of fruit take three pounds of sugar, the rind of two lemons cut into narrow strips and the juice of the lemons, one eighth pound of green ginger root chopped very vine, one gill of water. Boil until the fruit is transparent.
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