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John and Henry Locke cookery archive, item 2, 1830s?
Page 102
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[Damson?] Wine Gather the fruit in a half [illegible?] [herfh?] & bruise them & to Every [8?] lbs fruit - put a galon of Water boiling hot - let this Stand 2 h 3 [dafo?] - [Ar en?] it off & to every gallon put 2 1/2 [Sujer?]-file the cook & bring it up Keep 12 - months & - Bottle off putting a lump of sugar in each bottle with some Brandy = Use small fruit. [Trorte Sante pastre?] 1/2 [lb?] Butter [3/4 Flan?] 3 yolks of Eggs 2 oz sucre Lemon = [m?] like [short?] [pastre?] - Cut Different shapes - [flourish]
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[Damson?] Wine Gather the fruit in a half [illegible?] [herfh?] & bruise them & to Every [8?] lbs fruit - put a galon of Water boiling hot - let this Stand 2 h 3 [dafo?] - [Ar en?] it off & to every gallon put 2 1/2 [Sujer?]-file the cook & bring it up Keep 12 - months & - Bottle off putting a lump of sugar in each bottle with some Brandy = Use small fruit. [Trorte Sante pastre?] 1/2 [lb?] Butter [3/4 Flan?] 3 yolks of Eggs 2 oz sucre Lemon = [m?] like [short?] [pastre?] - Cut Different shapes - [flourish]
Szathmary Culinary Manuscripts and Cookbooks
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