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Receipts in cookery, Mrs. White of Stoney Lane, England
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Receipts in Cookery, copied from a M.S. Book belonging to Mrs. White late of Stoney Lane, &c. To dry Angelica Take the stalks of Angelica & boil them tender, then put them to drain & scrape them, & put them into scalding water; keep them close covered & over a slow fire, not to boil, till they are green; then drain them well & put them in a very thick syrup of 7 1/2 lb of sugar; let the syrup be cold when you put them in, & warm it every Day till it is clear; when you lay them out to dry, sift sugar upon them, lay out as much as you use at a time & scald the rest. To preserve green Apricots. Take Apricots before the stones are hard; wet them
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Receipts in Cookery, copied from a M.S. Book belonging to Mrs. White late of Stoney Lane, &c. To dry Angelica Take the stalks of Angelica & boil them tender, then put them to drain & scrape them, & put them into scalding water; keep them close covered & over a slow fire, not to boil, till they are green; then drain them well & put them in a very thick syrup of 7 1/2 lb of sugar; let the syrup be cold when you put them in, & warm it every Day till it is clear; when you lay them out to dry, sift sugar upon them, lay out as much as you use at a time & scald the rest. To preserve green Apricots. Take Apricots before the stones are hard; wet them
Szathmary Culinary Manuscripts and Cookbooks
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