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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 38
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a copper or kettle of water let the water be cold when the bottles are put in increase the heat to scalding for about 3/4 of an hour when at a proper degree of heat keep at the same 1/2 an hour longer then fill the bottles within 1/2 an inch of the cork. Cork down immediately no air should get in then cold wax the corke take care not to do the fruit too much or it will burn. To boil potatoes the Irish way An iron pot with a close cover into which put the potatoes
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a copper or kettle of water let the water be cold when the bottles are put in increase the heat to scalding for about 3/4 of an hour when at a proper degree of heat keep at the same 1/2 an hour longer then fill the bottles within 1/2 an inch of the cork. Cork down immediately no air should get in then cold wax the corke take care not to do the fruit too much or it will burn. To boil potatoes the Irish way An iron pot with a close cover into which put the potatoes
Szathmary Culinary Manuscripts and Cookbooks
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