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Bethune Family recipe book, October 22, 1826
Page iii
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To Keep green peas. Gather your peas in the afternoon on a dry day; put them into dry bottles when shelled cook them close tie a piece of bladder over the mouths of the bottles & leather; put them in a cool dry place. - Green Currants do: set the bottles in the mould - same over Raspberry dumplings Make a good cold paste roll it a quarter of an inch thick & spread over it raspberry jam to your liking, roll it up cut it in fine slices one in the middle of the [] form round it; pour a little melted butter in the dish & grate sugar over it. - Cherries in brandy. Put 1 lb white sugar candy to 1 pint brand pound y-r sugar fine & shake it about for several days till quite dissolved; the cherries should be quite ripe & dry dropped singly into the [] with the Stalks cut 1 inch long. - Fish sauce that will keep a year. 24 anchovies chop them, bones & all 7 shalots cut small 1 q-t red wine 1 q-t white wine 1 lemon cut; a handful of scraped horse radish 1/2 pint anchovy liquor. 4 blades mace 12 pepper corns 12 cloves boil them very well & put it into bottles corked close - for use put about 2 or 3 spoonsful of this liquor to 1/2 lb butter when melted -
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To Keep green peas. Gather your peas in the afternoon on a dry day; put them into dry bottles when shelled cook them close tie a piece of bladder over the mouths of the bottles & leather; put them in a cool dry place. - Green Currants do: set the bottles in the mould - same over Raspberry dumplings Make a good cold paste roll it a quarter of an inch thick & spread over it raspberry jam to your liking, roll it up cut it in fine slices one in the middle of the [] form round it; pour a little melted butter in the dish & grate sugar over it. - Cherries in brandy. Put 1 lb white sugar candy to 1 pint brand pound y-r sugar fine & shake it about for several days till quite dissolved; the cherries should be quite ripe & dry dropped singly into the [] with the Stalks cut 1 inch long. - Fish sauce that will keep a year. 24 anchovies chop them, bones & all 7 shalots cut small 1 q-t red wine 1 q-t white wine 1 lemon cut; a handful of scraped horse radish 1/2 pint anchovy liquor. 4 blades mace 12 pepper corns 12 cloves boil them very well & put it into bottles corked close - for use put about 2 or 3 spoonsful of this liquor to 1/2 lb butter when melted -
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