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Frances Collins cookbook, 1825-1846
Page 62
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for a cough Eight grains of [Ipecacuanda??] fifty drops of Laudanum in a pot of boiling water, three Table spoonsful to be taken [strikethrough: then the] three times a day, or when the cough is troublesome Mrs Madden. [line across page] A Yorkshire pudding to be done under roast Beef or loin of veal [line across page] A pint of mil two spoonfuls of flour with one egg to be thoroughly beat together putting the flour gradually in put it in a tin and bake it under the beef place it far enough from the fire least it should burn, it will take as long as the meat is roasting as it is better without being turned __________ Hunting Beef To a pound of Beef weighing 20 lbs take 3oz of pepper D[itt]o of Jamaica D[itt]o of [Bazdolt?] [&?] of salt [?] Ditto of Saltpetre pound these ingredients & rub them thoroughly into that beef let it be 3 or 4 days then put it into a Salting pan & rub it well with
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for a cough Eight grains of [Ipecacuanda??] fifty drops of Laudanum in a pot of boiling water, three Table spoonsful to be taken [strikethrough: then the] three times a day, or when the cough is troublesome Mrs Madden. [line across page] A Yorkshire pudding to be done under roast Beef or loin of veal [line across page] A pint of mil two spoonfuls of flour with one egg to be thoroughly beat together putting the flour gradually in put it in a tin and bake it under the beef place it far enough from the fire least it should burn, it will take as long as the meat is roasting as it is better without being turned __________ Hunting Beef To a pound of Beef weighing 20 lbs take 3oz of pepper D[itt]o of Jamaica D[itt]o of [Bazdolt?] [&?] of salt [?] Ditto of Saltpetre pound these ingredients & rub them thoroughly into that beef let it be 3 or 4 days then put it into a Salting pan & rub it well with
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