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English cookbook, 1860
Page 85
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To Make Vinegar To every gallon of water add 1 lb of coarse sugar, and to the quantity of ten gallons put seven whites of eggs beaten. Let it boil at least half an hour skimming it thoroughly, put it into a tub with a yeast toast, and let it remain till the next day, then pour it into a cask three quarters full - Place it where the sun will reflect upon it covering the bung hole with the foot of a glass so raised by the means of a pebble or stone as to admit
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To Make Vinegar To every gallon of water add 1 lb of coarse sugar, and to the quantity of ten gallons put seven whites of eggs beaten. Let it boil at least half an hour skimming it thoroughly, put it into a tub with a yeast toast, and let it remain till the next day, then pour it into a cask three quarters full - Place it where the sun will reflect upon it covering the bung hole with the foot of a glass so raised by the means of a pebble or stone as to admit
Szathmary Culinary Manuscripts and Cookbooks
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