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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 33
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bear an Egg; cover them close with a Cabbage leaf & a Paper over ty'd down close; put & sweat them in the Chimney Corner for a fortnight, till they are turn'd yellow; then strain the Salt & Water from them, split the largest like Citron & take out the Seeds; then put them all into a brass Skillet, with small salt & water; let them green very gently on the Stove for ten Hours; when they look very green take them off & let them drain; put them into cold Water, shifting it twice a Day for two Days, then drain & dry them in a fine Cloth leave a thin Syrup boild ready, & put them in with some whole Ginger & Lemon Peel; boil the Syrup every Day for a Fortnight; (be sure you do not ever put the Syrup warm to them;) then boil y.r Syrup higher & tye them down close -
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bear an Egg; cover them close with a Cabbage leaf & a Paper over ty'd down close; put & sweat them in the Chimney Corner for a fortnight, till they are turn'd yellow; then strain the Salt & Water from them, split the largest like Citron & take out the Seeds; then put them all into a brass Skillet, with small salt & water; let them green very gently on the Stove for ten Hours; when they look very green take them off & let them drain; put them into cold Water, shifting it twice a Day for two Days, then drain & dry them in a fine Cloth leave a thin Syrup boild ready, & put them in with some whole Ginger & Lemon Peel; boil the Syrup every Day for a Fortnight; (be sure you do not ever put the Syrup warm to them;) then boil y.r Syrup higher & tye them down close -
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