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Bethune Family recipe book, October 22, 1826
Page 53
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32 Cambridge Lemonade One dozen of lemons peel'd and squeezed the juice to lie in the peel all night In the morning put to it a pound & a half of sugar one pint of white wine three pints of boiling milk let it all simmer in the fire after which strain it thro a Jelly bag several times till it is quite clear. 33 For a [Frisando?] of veal of a proper size Three or four pounds of the best part of a fillet or loin of veal with a proper proportion of the Kidney fat chop't together but not so small as for sausage meat a slice of stale bread without crust soaked
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32 Cambridge Lemonade One dozen of lemons peel'd and squeezed the juice to lie in the peel all night In the morning put to it a pound & a half of sugar one pint of white wine three pints of boiling milk let it all simmer in the fire after which strain it thro a Jelly bag several times till it is quite clear. 33 For a [Frisando?] of veal of a proper size Three or four pounds of the best part of a fillet or loin of veal with a proper proportion of the Kidney fat chop't together but not so small as for sausage meat a slice of stale bread without crust soaked
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