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English cookbook, 1820

Page 270

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The Cup must be placed during the [Jucparation?] on a hot hearth or plate of heated Iron - and the mixture stored with a Tobacco pipe or glass rod - the Cup to be places in different parts of the [cautanicnated?] Chamber - To Pickle Muscles Mrs Martin Do them in a Pan - pick them out of the Shells and pour off the Liquor into a basin to settle, - strain it off into another basin and wash the Muscles in the liquor - do this two or three times always letting the liquor settle and then pouring it off - boil the liquor with a little vinegar a little Mace and a little Cayenne pepper - once up - and pour this upon the Muscles which you have previously put into a Jar - tye a bladder over them. - For a Cough Mrs Croft. - Two Ounces of the best gum arabick nicely picked - one ounce and a half of white Sugar Candy dissolved in a Gill of Water - either over the fire or in The oven - boil a whole Lemon till it is soft but not broken - then cut it open and squeeze the Juice into the dissolved gum and Sugar - take a spoonfuls
 
Szathmary Culinary Manuscripts and Cookbooks