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Bethune Family recipe book, October 22, 1826
Page 40
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little Vinegar lemon peel an Onion little Salt winter savory and thyme if the sauce it too thick add a little of the Water the Carp is boiled in 13 To preserve Currants for Tarts Mrs [illegible] Half a pound of Sugar to a pound of Currants Boil them well in a preserving Pan pour them into a pan let them stand till the next day then boil them up again then put them into Jars for use Cover the fruit with a little brandy Paper 14 To preserve Red Goosberries To ever quart of rough red Goosberries put
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little Vinegar lemon peel an Onion little Salt winter savory and thyme if the sauce it too thick add a little of the Water the Carp is boiled in 13 To preserve Currants for Tarts Mrs [illegible] Half a pound of Sugar to a pound of Currants Boil them well in a preserving Pan pour them into a pan let them stand till the next day then boil them up again then put them into Jars for use Cover the fruit with a little brandy Paper 14 To preserve Red Goosberries To ever quart of rough red Goosberries put
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