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Carr family cookbook, 1741-1753
Page 91
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To make mince pyes 4 pound of raisins of the sun stoned & chop'd, 3 pound of currants pick'd & wash'd very clean, 6 pounds of suet after it is pickd & shred, 2 pound of lean meat out of the inside of the sr loyne of beef, 2 dosen very sour apples, 3 quarter of a pound of sugar, 2 nuttmegs, a little mace & cloves to your tast, all these must be shred & mixt well togeter, & then add a pint of brandy & a pint of white wine, rasin wine is as good as any other.
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To make mince pyes 4 pound of raisins of the sun stoned & chop'd, 3 pound of currants pick'd & wash'd very clean, 6 pounds of suet after it is pickd & shred, 2 pound of lean meat out of the inside of the sr loyne of beef, 2 dosen very sour apples, 3 quarter of a pound of sugar, 2 nuttmegs, a little mace & cloves to your tast, all these must be shred & mixt well togeter, & then add a pint of brandy & a pint of white wine, rasin wine is as good as any other.
Szathmary Culinary Manuscripts and Cookbooks
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