Transcribe
Translate
English cookbook, 1860
Page 2
More information
digital collection
archival collection guide
transcription tips
mace and black pepper boil it a quarter of an hour let it be cold before you bottle it and do not cork it for three days. To make Gooseberry Vinegar Boil water and when cold put to every Gallon of water a quart of ripe Gooseberries bruised and a pound of cane sugar let it stand in a tub five days to make it work then strain it off and it into the vessel and sit it in the garden all the summer in the winter it should
Saving...
prev
next
mace and black pepper boil it a quarter of an hour let it be cold before you bottle it and do not cork it for three days. To make Gooseberry Vinegar Boil water and when cold put to every Gallon of water a quart of ripe Gooseberries bruised and a pound of cane sugar let it stand in a tub five days to make it work then strain it off and it into the vessel and sit it in the garden all the summer in the winter it should
Szathmary Culinary Manuscripts and Cookbooks
sidebar
