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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 55
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55 as before for 10 days. squeeze the Lees from the liquor and put it into 10 pint Cask place it near the fire or where it can be kept constantly milk warm and it will make good vinegar - A half [Rich?] [Bun?] Mrs [Wedderbane?] To 4 pounds of fine flour 1 pound of english weight of Butter. half an ounce pounded Ginger half an Ounce Cinnamon quarter of an Ounce of Cloves - 4 pounds of Raisins 4 of Currants well cleaned half a pound of Orange peel cut small half a pound sweet almonds - this is as rich as is necessary -almonds Blanched and Split - an Ounce of Carroway Seeds
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55 as before for 10 days. squeeze the Lees from the liquor and put it into 10 pint Cask place it near the fire or where it can be kept constantly milk warm and it will make good vinegar - A half [Rich?] [Bun?] Mrs [Wedderbane?] To 4 pounds of fine flour 1 pound of english weight of Butter. half an ounce pounded Ginger half an Ounce Cinnamon quarter of an Ounce of Cloves - 4 pounds of Raisins 4 of Currants well cleaned half a pound of Orange peel cut small half a pound sweet almonds - this is as rich as is necessary -almonds Blanched and Split - an Ounce of Carroway Seeds
Szathmary Culinary Manuscripts and Cookbooks
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