Transcribe
Translate
Winemaker's recipes, New York, 1810
Page 13
More information
digital collection
archival collection guide
transcription tips
To Preserve Green Gages Gather them with the Stalks on but not to ripe as thay will be apt to break put them in A deep pan Take this weight in good Loaf Sugar put the Sugar in the preserveing pan to Melt with as Little watter as Possuble boyl it and Skim it well Lett it Stand till it is half cold pour it on your Green Gages Take Some vine Leaves and Cover them then put A plate to keep them under the syrup Lett them Stand 2 or 3 days then Let them on the fire and when the Green Gages are near Scalding hot take them up Carefuly and Boyl the Syrup till pritty thick pour it on them with fresh vine leaves Lett them stand 3 or 4 days Longer then sett them on A gain till scalding hot put them in jars with Brandy paper
Saving...
prev
next
To Preserve Green Gages Gather them with the Stalks on but not to ripe as thay will be apt to break put them in A deep pan Take this weight in good Loaf Sugar put the Sugar in the preserveing pan to Melt with as Little watter as Possuble boyl it and Skim it well Lett it Stand till it is half cold pour it on your Green Gages Take Some vine Leaves and Cover them then put A plate to keep them under the syrup Lett them Stand 2 or 3 days then Let them on the fire and when the Green Gages are near Scalding hot take them up Carefuly and Boyl the Syrup till pritty thick pour it on them with fresh vine leaves Lett them stand 3 or 4 days Longer then sett them on A gain till scalding hot put them in jars with Brandy paper
Szathmary Culinary Manuscripts and Cookbooks
sidebar
