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Bethune Family recipe book, October 22, 1826
Page 69
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pounds of currants and add candid fruit when you make the pies Mrs Bethune 57 Stewed Celery Wash and strip of the outside leaves of six heads halve or have them whole according to their size cut them in four inch lengths Put them in a stew pan with a Cup of broth or weak white gravy * and a little flour stewed till tender. then add a Spoonful of Cream * and butter seasoned with pepper salt & nutmeg and simmer all together.
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pounds of currants and add candid fruit when you make the pies Mrs Bethune 57 Stewed Celery Wash and strip of the outside leaves of six heads halve or have them whole according to their size cut them in four inch lengths Put them in a stew pan with a Cup of broth or weak white gravy * and a little flour stewed till tender. then add a Spoonful of Cream * and butter seasoned with pepper salt & nutmeg and simmer all together.
Szathmary Culinary Manuscripts and Cookbooks
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