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English cookbook, 1860
Page 15
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grated bread orange peel grated some butter and a little wine all in proportion to the number of oranges mix all of them together and sweeten them to your taste thicken it over the fire and fill your oranges with it bake them and serve them with wine sauce. To pickle walnuts white Take walnuts before they have least appearance of shell pare off the green part till you come to the white then put them into milk and water with a little salt when they have laid a day or so put them into a stew pan with a little of the liquid and cover them
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grated bread orange peel grated some butter and a little wine all in proportion to the number of oranges mix all of them together and sweeten them to your taste thicken it over the fire and fill your oranges with it bake them and serve them with wine sauce. To pickle walnuts white Take walnuts before they have least appearance of shell pare off the green part till you come to the white then put them into milk and water with a little salt when they have laid a day or so put them into a stew pan with a little of the liquid and cover them
Szathmary Culinary Manuscripts and Cookbooks
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