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New England cookbook, 1825-1870
Page 83
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Sausages To forty five pounds of meat one pound of salt mix oz of sage six oz of pepper, the seasoning to be put with the meat before it is chopped. Recipe for Preserving Citron Melons Miss Leslie Take some fine Citron Melons pare, core and cut them into long slices. then weigh them and to every six pounds of melon allow six pounds of the best loaf sugar and the juice and yellow rind (pared off very thin) of four fresh
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Sausages To forty five pounds of meat one pound of salt mix oz of sage six oz of pepper, the seasoning to be put with the meat before it is chopped. Recipe for Preserving Citron Melons Miss Leslie Take some fine Citron Melons pare, core and cut them into long slices. then weigh them and to every six pounds of melon allow six pounds of the best loaf sugar and the juice and yellow rind (pared off very thin) of four fresh
Szathmary Culinary Manuscripts and Cookbooks
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