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John and Henry Locke cookery archive, item 2, 1830s?
Page 105
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[penciled][Mr Baseki?][/penciled]L [lt?] Dinner - [penciled][Baseki?][/penciled] 18- Cra Fish - L White[mint?] [illegible?] Sauce Gravy - Soup Roast Beef [strikethrough]mutton[/strikethrough][inserted]Lamb[/inserted] cutteletts Tomato Sauce [bstre?] Pot au Vint Stemd [Pifems?] - Curried Chicken Boiled House Lamb [Strutheers?] la Buchamel Veal L. [Ham?] Croqquetts Creme Woodcocks Jelly [Scaide?] Truffle Scallop [capons?] Pastry Scale C-ala-Rupe [Macon vin a?]
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[penciled][Mr Baseki?][/penciled]L [lt?] Dinner - [penciled][Baseki?][/penciled] 18- Cra Fish - L White[mint?] [illegible?] Sauce Gravy - Soup Roast Beef [strikethrough]mutton[/strikethrough][inserted]Lamb[/inserted] cutteletts Tomato Sauce [bstre?] Pot au Vint Stemd [Pifems?] - Curried Chicken Boiled House Lamb [Strutheers?] la Buchamel Veal L. [Ham?] Croqquetts Creme Woodcocks Jelly [Scaide?] Truffle Scallop [capons?] Pastry Scale C-ala-Rupe [Macon vin a?]
Szathmary Culinary Manuscripts and Cookbooks
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