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John and Henry Locke cookery archive, item 2, 1830s?
Page 68
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[Salmon?] to [?] Jan to tuft [?] trout Jany to May Derwick Salmon - May to July Spot Spey -- May to July Perth -- -- -- Aberdeen Skate Nov to March Smelts be[s?]t April Soles [?] Sturgeon April July [?] Tench bet[tt?] April Trout April Aug fresh [sweeter?] Turbot Sep May [?] Dec to July [?] July North Yarmouth Apr Augst Scotch White Baite April to July Scotch Whitings Always [line] [upside down text] Brighton Ginger BIscuits 4 lb Flour 1 lb Butter 2 lb Sugar 1/4 lb Gd Ginger [for ground] 4 Eggs 1/2 pt of milk Pinch [illegible]
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[Salmon?] to [?] Jan to tuft [?] trout Jany to May Derwick Salmon - May to July Spot Spey -- May to July Perth -- -- -- Aberdeen Skate Nov to March Smelts be[s?]t April Soles [?] Sturgeon April July [?] Tench bet[tt?] April Trout April Aug fresh [sweeter?] Turbot Sep May [?] Dec to July [?] July North Yarmouth Apr Augst Scotch White Baite April to July Scotch Whitings Always [line] [upside down text] Brighton Ginger BIscuits 4 lb Flour 1 lb Butter 2 lb Sugar 1/4 lb Gd Ginger [for ground] 4 Eggs 1/2 pt of milk Pinch [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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