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Susan Gilbert cookbook, 1848-1887
Page 75
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To Make Scotch Notch Potch To Make To Mock Brown To Make Plum Pudding To Make Veal Sausages To Make Asford Sausages To Make To Pot Hare To Make To boil a Ham To Make Potted Beef To Make Brown Colouring for Make Dishes To Make To Roast a Calf's Head To Make To Stew Partridges To Make Lemon Sauce for Fowls To Make Blanc Mange To Make Parsnips Wine To Make Currant Sauce To Make To Make spratts taste like Anchovies To Make Squab Pie To Make Salmon To Make Whole Cod To Make To stew Lobsters Mild To Make A Stewed Cod's Head and Shoulders To Make A Dutch fish Sauce To Make Almond Cakes
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To Make Scotch Notch Potch To Make To Mock Brown To Make Plum Pudding To Make Veal Sausages To Make Asford Sausages To Make To Pot Hare To Make To boil a Ham To Make Potted Beef To Make Brown Colouring for Make Dishes To Make To Roast a Calf's Head To Make To Stew Partridges To Make Lemon Sauce for Fowls To Make Blanc Mange To Make Parsnips Wine To Make Currant Sauce To Make To Make spratts taste like Anchovies To Make Squab Pie To Make Salmon To Make Whole Cod To Make To stew Lobsters Mild To Make A Stewed Cod's Head and Shoulders To Make A Dutch fish Sauce To Make Almond Cakes
Szathmary Culinary Manuscripts and Cookbooks
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