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Susan Gilbert's late nineteenth century British cookery manuscript
Page 63
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yeast, let it stand all night, in the Morning take the scum carefully off the liquor gently from the dregs, bottle and cork it, set it in a cool place, and it will be fit to drink in three days. Mrs. Bayees Goosberry Jam To 12 lbs of ripe goosberries, pick and passed through a siev, allow 10 lbs of loaf sugar mix and boil them together. Boil them a 1/4 of an hour, stirring them all the time. Mrs. Garnham Milk Punch Take the peel of 18 lemons, and put it into 2 quarts of Brandy, let it stand 24 hours shaking it 2 or 3 times, then take the juice of 18 lemons 3 lbs 1/2 loaf sugar, and 52 pints of Water, melt the sugar then add the Brandy and lemon peel 22 pints of Burn, 3 nutmegs and boiled in 22 pints of new milk. set the ingredients into a large pan seperate from the milk, among the other ingredients and cover it over, let it stand an hour, and
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yeast, let it stand all night, in the Morning take the scum carefully off the liquor gently from the dregs, bottle and cork it, set it in a cool place, and it will be fit to drink in three days. Mrs. Bayees Goosberry Jam To 12 lbs of ripe goosberries, pick and passed through a siev, allow 10 lbs of loaf sugar mix and boil them together. Boil them a 1/4 of an hour, stirring them all the time. Mrs. Garnham Milk Punch Take the peel of 18 lemons, and put it into 2 quarts of Brandy, let it stand 24 hours shaking it 2 or 3 times, then take the juice of 18 lemons 3 lbs 1/2 loaf sugar, and 52 pints of Water, melt the sugar then add the Brandy and lemon peel 22 pints of Burn, 3 nutmegs and boiled in 22 pints of new milk. set the ingredients into a large pan seperate from the milk, among the other ingredients and cover it over, let it stand an hour, and
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