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Dr. J. C. Smith family household and medical book, 1840-1860
Page 7
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Pickled Mackerell Bathampton Put your mackrell in a dish with half a pint of vinegar and half a pint of water a few pepper corns a little cinnamon about half a Dozen Bay leaves sprinkle over it a little allspice bake it in a very slow over for one hour and a half keep it for three days then send it to Table Plain rice pudding Mrs. Richards To a pint of milk add one Tablespoonfull of whole rice a little cinnamon to flavour and sugar to taste let all boil together till the rice is quite tender add one egge and bake it in a moderate oven twenty minutes. Excellent Vinegar Mrs Geo Firere To every gallon of water add 1 lb of coarse brown sugar - boil it a 1/4 of an hour - when cool add a little yeast and let it stand in a tub to work eight days when it will be a little
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Pickled Mackerell Bathampton Put your mackrell in a dish with half a pint of vinegar and half a pint of water a few pepper corns a little cinnamon about half a Dozen Bay leaves sprinkle over it a little allspice bake it in a very slow over for one hour and a half keep it for three days then send it to Table Plain rice pudding Mrs. Richards To a pint of milk add one Tablespoonfull of whole rice a little cinnamon to flavour and sugar to taste let all boil together till the rice is quite tender add one egge and bake it in a moderate oven twenty minutes. Excellent Vinegar Mrs Geo Firere To every gallon of water add 1 lb of coarse brown sugar - boil it a 1/4 of an hour - when cool add a little yeast and let it stand in a tub to work eight days when it will be a little
Szathmary Culinary Manuscripts and Cookbooks
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