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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 70
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flavored, add to it a tea cup of cream, and as much white sugar, as will make it very sweet. (Raw Cream is best) Directions for preserving Brown Tea [Illegible] First, let them be wiped quite dry after use, and kept in a dry place; when cleaned, use a soft [leather?] and [fine?] dry whitening , and a soft brush to the worked and silvered parts. When out of use, keep them covered with a paper or baize bag. N.B Always put the water in before the [heater?] and be careful
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flavored, add to it a tea cup of cream, and as much white sugar, as will make it very sweet. (Raw Cream is best) Directions for preserving Brown Tea [Illegible] First, let them be wiped quite dry after use, and kept in a dry place; when cleaned, use a soft [leather?] and [fine?] dry whitening , and a soft brush to the worked and silvered parts. When out of use, keep them covered with a paper or baize bag. N.B Always put the water in before the [heater?] and be careful
Szathmary Culinary Manuscripts and Cookbooks
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