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English cookbook, 1860
Page 16
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with salt boil them five minutes drain them and put them into a dry cloth when they are cold put them into the same pickle as you do mushrooms the pickle should be boiled and the walnuts not put in till it is quite cold. Currant sauce Mrs Soley Every stone of white currants put a stone of the best moist sugar and eleven quarts of water soak the fruit into the water and let it stand all night strain it and put in the sugar when it is quite dissolved put it into a vessel covering it over with brown paper till the fermentation is over then stop it close and let it stand till it is fine.
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with salt boil them five minutes drain them and put them into a dry cloth when they are cold put them into the same pickle as you do mushrooms the pickle should be boiled and the walnuts not put in till it is quite cold. Currant sauce Mrs Soley Every stone of white currants put a stone of the best moist sugar and eleven quarts of water soak the fruit into the water and let it stand all night strain it and put in the sugar when it is quite dissolved put it into a vessel covering it over with brown paper till the fermentation is over then stop it close and let it stand till it is fine.
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