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Dr. J. C. Smith family household and medical book, 1847
Page 37
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37 Recipe for Chuttnee 3 1/2 pints of Peach Pulp 1 oz of Cayenne pepper 1/2 lb of Brown sugar 1 1/2 lb Raisins/stoned 1/2 lb ginger sliced 1 1/2 bottles of vinegar 1/2 lb of salt 1/4 lb of Garlic 1/2 lb of Mustard seed Boil the dry ginger till it becomes soft then slice it very thin - the peaches are to be steamed - The garlic and raisins to be beaten into a pulp - the mustard seed slightly bruised - then the whole and add the vinegar, put it before the fire for three or four hours for a month when it will be fit for use - If peaches are not procurable goose-berries may be used.
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37 Recipe for Chuttnee 3 1/2 pints of Peach Pulp 1 oz of Cayenne pepper 1/2 lb of Brown sugar 1 1/2 lb Raisins/stoned 1/2 lb ginger sliced 1 1/2 bottles of vinegar 1/2 lb of salt 1/4 lb of Garlic 1/2 lb of Mustard seed Boil the dry ginger till it becomes soft then slice it very thin - the peaches are to be steamed - The garlic and raisins to be beaten into a pulp - the mustard seed slightly bruised - then the whole and add the vinegar, put it before the fire for three or four hours for a month when it will be fit for use - If peaches are not procurable goose-berries may be used.
Szathmary Culinary Manuscripts and Cookbooks
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