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Susan Gilbert cookbook, 1848-1887
Page 74
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To Make. Gingerbread To Make French Rools To Make Rusks To Make Pickle Cucumbers and Onions sliced To Make To Pickle young Cucumbers To Make An excellent Pickle To Make To Pickle Walnuts To Make To Pickle French Beans To Make Pickled onions To Make Pickled red Cabbage To Make Pickle Nasturtions To Make Rules to be observed with Pickles To Make To Salt Beef To Make To Salt Beef or Pork for immediate use To Make To Salt Beef Red and hang to dry To Make To preserve Beef, Mutton, &c for a length of time To Make To Stew Beef then under done To Make To collar Beef To Make To cover Tongues To Make To Pot Beef To Make Fricassee of cold roast Beef To Make [Harnise?] Mutton To Make Mutton Ham
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To Make. Gingerbread To Make French Rools To Make Rusks To Make Pickle Cucumbers and Onions sliced To Make To Pickle young Cucumbers To Make An excellent Pickle To Make To Pickle Walnuts To Make To Pickle French Beans To Make Pickled onions To Make Pickled red Cabbage To Make Pickle Nasturtions To Make Rules to be observed with Pickles To Make To Salt Beef To Make To Salt Beef or Pork for immediate use To Make To Salt Beef Red and hang to dry To Make To preserve Beef, Mutton, &c for a length of time To Make To Stew Beef then under done To Make To collar Beef To Make To cover Tongues To Make To Pot Beef To Make Fricassee of cold roast Beef To Make [Harnise?] Mutton To Make Mutton Ham
Szathmary Culinary Manuscripts and Cookbooks
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