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Abigail Wellington Townsend cookbook, circa 1840
Page 4
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To make fish sauce A pint of walnut pickle the same of catchup six cloves of garlick 2 anchovies 2 ozs of horseraddish a little cian pepper put them in a bottle let them stand a week shaking it often. Almond Cake 1 pound of loaf sugar half a pound of almonds half a pound of flower 9 eggs leave out 7 whits put a little rosewater in the almonds.--
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To make fish sauce A pint of walnut pickle the same of catchup six cloves of garlick 2 anchovies 2 ozs of horseraddish a little cian pepper put them in a bottle let them stand a week shaking it often. Almond Cake 1 pound of loaf sugar half a pound of almonds half a pound of flower 9 eggs leave out 7 whits put a little rosewater in the almonds.--
Szathmary Culinary Manuscripts and Cookbooks
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