Transcribe
Translate
English cookbook, 1700s
Page 32
More information
digital collection
archival collection guide
transcription tips
little Lumps & Sett the sugar and water on a Quick fire & Let it boyle like it will draw a hair. then put in your Quinces make them boyl verry fast until it is thick enough then put it into potts & the next paper it up. to pickel peaches take your peaches and Lett them lie in Luke warm water till all the wool be of then take Some vinegar and Boil them in an earthen Jugg with Some Salt whole peper [horseredd?] a Spoonfull of musterd Seed Garlick Cloves then pour the whole upon your peaches stop them up close that none of the Steam come out and so renew it till they Look Green
Saving...
prev
next
little Lumps & Sett the sugar and water on a Quick fire & Let it boyle like it will draw a hair. then put in your Quinces make them boyl verry fast until it is thick enough then put it into potts & the next paper it up. to pickel peaches take your peaches and Lett them lie in Luke warm water till all the wool be of then take Some vinegar and Boil them in an earthen Jugg with Some Salt whole peper [horseredd?] a Spoonfull of musterd Seed Garlick Cloves then pour the whole upon your peaches stop them up close that none of the Steam come out and so renew it till they Look Green
Szathmary Culinary Manuscripts and Cookbooks
sidebar
