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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 42
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a large piece of toasted bread well soaked in yeast, stop the cask not too tight or cover it with a piece of Lettice and place it on a stand out of doors in the very warmest place in the Sun that you can find. Make it in March and let it remain out in all weather till the end of Summer. It is perfectly good in 12 months. You may use it out of the cask or [rack} it off into casks or a jar if you like it better, but when fit to use it must kept remarkably well and tight stopped. Minced Pyes (Mrs. [Scobell]) 3 Pounds of Suett, pound and half lean Beef 3 Pounds Currants one pound of white loaf Sugar the Juice and Rind of four good Lemons the Rind pared thin and cut fine. Spice to your Taste.
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a large piece of toasted bread well soaked in yeast, stop the cask not too tight or cover it with a piece of Lettice and place it on a stand out of doors in the very warmest place in the Sun that you can find. Make it in March and let it remain out in all weather till the end of Summer. It is perfectly good in 12 months. You may use it out of the cask or [rack} it off into casks or a jar if you like it better, but when fit to use it must kept remarkably well and tight stopped. Minced Pyes (Mrs. [Scobell]) 3 Pounds of Suett, pound and half lean Beef 3 Pounds Currants one pound of white loaf Sugar the Juice and Rind of four good Lemons the Rind pared thin and cut fine. Spice to your Taste.
Szathmary Culinary Manuscripts and Cookbooks
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