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Jane E. Hassler cookbook, June 1857
Page 93
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warm water half a pound of Spanish whiting 2 ounces of of glue. Organ polish one part Beeswax 6 parts Terpentine Annoline small quantity Take piece beeswax large as a hen egg melt mix with terpentine until as thick as castor oil (from Maggie Koehler) Branded Peaches. 4 lbs of fruit, 4 lbs. of sugar, 1 pint of white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well add the brandy and take the kettle at once from
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warm water half a pound of Spanish whiting 2 ounces of of glue. Organ polish one part Beeswax 6 parts Terpentine Annoline small quantity Take piece beeswax large as a hen egg melt mix with terpentine until as thick as castor oil (from Maggie Koehler) Branded Peaches. 4 lbs of fruit, 4 lbs. of sugar, 1 pint of white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well add the brandy and take the kettle at once from
Szathmary Culinary Manuscripts and Cookbooks
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