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English cookbook, 1815
Page 50
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Primrose Vinegar To eighteen gallons of water, put two pecks of primroses, & a pound & a half of sugar to the Gallon, boil the sugar & water ten minutes, put the primroses into the Barrel, & pour the hot liquor upon them, put in a little yeast to work it, & keep it till making time again, unbunged, where a fire is occasionally kept. Mrs. Simpson Bromham Hall For a Cough Italian Liquorice 6 oz (Totazzi) cut into small pieces - put put into an earthen jar - 1/4 pint of best white wine vinegar - Simmer together till Liquorice is dissolved. add 2 oz oil: Ammend: & 1/2 oz of Tinct: opii: Take two teaspoonfuls at bed time, & the same quantity in the day time when the cough is troublesome. Capn R. Campbell 13 Howard place Warniton Edinburgh
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Primrose Vinegar To eighteen gallons of water, put two pecks of primroses, & a pound & a half of sugar to the Gallon, boil the sugar & water ten minutes, put the primroses into the Barrel, & pour the hot liquor upon them, put in a little yeast to work it, & keep it till making time again, unbunged, where a fire is occasionally kept. Mrs. Simpson Bromham Hall For a Cough Italian Liquorice 6 oz (Totazzi) cut into small pieces - put put into an earthen jar - 1/4 pint of best white wine vinegar - Simmer together till Liquorice is dissolved. add 2 oz oil: Ammend: & 1/2 oz of Tinct: opii: Take two teaspoonfuls at bed time, & the same quantity in the day time when the cough is troublesome. Capn R. Campbell 13 Howard place Warniton Edinburgh
Szathmary Culinary Manuscripts and Cookbooks
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