Transcribe
Translate
New England cookbook, 1855-1934
Page 100
More information
digital collection
archival collection guide
transcription tips
Tomato Catsup (from the American Family Keepsake) Take six pounds of Tomatoes & sprinkle with salt; let them remain a day or two, then boil & press through a coarse sieve or culender. Put into the liquor half a pint of vinegar, cloves, pepper ginger & cinnamon; boil them one third away. Bottle tight. It should be shaken before being used. To wash white Merino shawls Wash the shawl in fair suds made beforehand, rub no soap on the shawl, rinse in clear warm water with two changes. Then take a solution of gum Arabic & add to it warm water till you think it will produce a little stiffness like starch when dry. - Press with a moderately hot iron, before quite dry - laying a clean cloth between the iron & the shawl.
Saving...
prev
next
Tomato Catsup (from the American Family Keepsake) Take six pounds of Tomatoes & sprinkle with salt; let them remain a day or two, then boil & press through a coarse sieve or culender. Put into the liquor half a pint of vinegar, cloves, pepper ginger & cinnamon; boil them one third away. Bottle tight. It should be shaken before being used. To wash white Merino shawls Wash the shawl in fair suds made beforehand, rub no soap on the shawl, rinse in clear warm water with two changes. Then take a solution of gum Arabic & add to it warm water till you think it will produce a little stiffness like starch when dry. - Press with a moderately hot iron, before quite dry - laying a clean cloth between the iron & the shawl.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
