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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 161
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half bitter & half sweet; add Sugar to your Taste; let it boil & keep stirring it all the while; then strain it & keep it stirring all the while; then strain it & keep it stirring till cold; then pour it into Moulds - NB. The Almonds must first be blanch'd in a marble Mortar - Mrs. Goldwire's Receipt to make Fish Ketchup. Shallots & Horseradish each 3 lb; 3 or 4 Heads of Garlic, 6 oz: of Mustard Seed, Do. of Jamaica Pepper, 3 lb of Anchovies, boil'd in 3 Quarts of Port Wine & one of Vinegar;
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half bitter & half sweet; add Sugar to your Taste; let it boil & keep stirring it all the while; then strain it & keep it stirring all the while; then strain it & keep it stirring till cold; then pour it into Moulds - NB. The Almonds must first be blanch'd in a marble Mortar - Mrs. Goldwire's Receipt to make Fish Ketchup. Shallots & Horseradish each 3 lb; 3 or 4 Heads of Garlic, 6 oz: of Mustard Seed, Do. of Jamaica Pepper, 3 lb of Anchovies, boil'd in 3 Quarts of Port Wine & one of Vinegar;
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