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English cookbook, 1820
Page 56
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56 A Receipt for a Cough One Ounce of Gum arabick one Ounce of white Sugar Candy beat these small separately in a Mortar, then put to them two meat Spoonfulls of boiling water, stir them well together & when quite cold put to it a quarter of an Ounce of Sal Volatile. NB two spoonfulls of any liquid makes an Ounce To Make Orange Ale Peel Receipt To twenty Gallons of ale not hopped so much as common put the rind of 6 or 7 Dozen of Seville Oranges pared very thin when you [Tun?] it. Lemonade To 1 pd of Sugar put a pint of Spring water the rind of five Lemons pared very thin then add two Quarts of hot water but not boiling & let it stand in a Jug close covered all night. then add the Juice of 7 Lemons & strain it through a Cloth till Clear
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56 A Receipt for a Cough One Ounce of Gum arabick one Ounce of white Sugar Candy beat these small separately in a Mortar, then put to them two meat Spoonfulls of boiling water, stir them well together & when quite cold put to it a quarter of an Ounce of Sal Volatile. NB two spoonfulls of any liquid makes an Ounce To Make Orange Ale Peel Receipt To twenty Gallons of ale not hopped so much as common put the rind of 6 or 7 Dozen of Seville Oranges pared very thin when you [Tun?] it. Lemonade To 1 pd of Sugar put a pint of Spring water the rind of five Lemons pared very thin then add two Quarts of hot water but not boiling & let it stand in a Jug close covered all night. then add the Juice of 7 Lemons & strain it through a Cloth till Clear
Szathmary Culinary Manuscripts and Cookbooks
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