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Emily Netuzed recipe book, August 1874
Page 41
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Choice Recipe for Icse Syrups made from fresh fruit. Lady Chetwynd 1859 Dissolve 2 oz of Tartaric Acid in one Quart of cold water & pour it over 5 Pints of any sort of Fruit. Let it stand 24 Hours - then drain off the Liquor but without bruising the Fruit, & to every pint of the Liquor add one lb of sifted white Sugar. Stir occasionally until the Sugar is quite dissolved. Then bottle & cork it well. This Recipe will keep for years & can be applied to bottled Fruit. "Barley Water" (Gopsall) A tea-cup full of Pearl Barley, well soaked from all the Flour & passed thro' a Sieve, the peel of the Lemon cut very thin & Loaf Sugar to taste. Pour on ^[it] two quarts of boiling water, cover close with cold, strain off the clear Liquor & use.
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Choice Recipe for Icse Syrups made from fresh fruit. Lady Chetwynd 1859 Dissolve 2 oz of Tartaric Acid in one Quart of cold water & pour it over 5 Pints of any sort of Fruit. Let it stand 24 Hours - then drain off the Liquor but without bruising the Fruit, & to every pint of the Liquor add one lb of sifted white Sugar. Stir occasionally until the Sugar is quite dissolved. Then bottle & cork it well. This Recipe will keep for years & can be applied to bottled Fruit. "Barley Water" (Gopsall) A tea-cup full of Pearl Barley, well soaked from all the Flour & passed thro' a Sieve, the peel of the Lemon cut very thin & Loaf Sugar to taste. Pour on ^[it] two quarts of boiling water, cover close with cold, strain off the clear Liquor & use.
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