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English cookbook, 1700
Page 85a
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85 Orange Shrub To one quart of juice three quarts of Rum & one p.d of Sugar Strain it through a flannel Bag, Cask it up let it stand 4 Months & then bottle it. Lemonade To one p.d & a quarter of double refined sugar put a pint of Cold spring Water then pare 7 or 8 large Lemons as thin as possible put the peel to the sugar & Water & let it stand close covered up all night then squeeze the juice of the Lemons to it & run it through a Cloth till it is Clear If it stands a Day or two after it is made it is better. To Stew a Rump of Beef Take of the inside fat of a Rump of Beef about 13 or 14 lb weight stew it near 5 hours in one quart of Port Wine or more if you find it necessary one pint of Water some Mace Cloves & pepper pounded a little salt some Horse radish 5 or 6 Eschalots chopt very fine let it stew very gently keeping it turned frequently. don't skim it till it is just going to be taken up as the Fat being left on till then makes it moist. Mrs Truscott
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85 Orange Shrub To one quart of juice three quarts of Rum & one p.d of Sugar Strain it through a flannel Bag, Cask it up let it stand 4 Months & then bottle it. Lemonade To one p.d & a quarter of double refined sugar put a pint of Cold spring Water then pare 7 or 8 large Lemons as thin as possible put the peel to the sugar & Water & let it stand close covered up all night then squeeze the juice of the Lemons to it & run it through a Cloth till it is Clear If it stands a Day or two after it is made it is better. To Stew a Rump of Beef Take of the inside fat of a Rump of Beef about 13 or 14 lb weight stew it near 5 hours in one quart of Port Wine or more if you find it necessary one pint of Water some Mace Cloves & pepper pounded a little salt some Horse radish 5 or 6 Eschalots chopt very fine let it stew very gently keeping it turned frequently. don't skim it till it is just going to be taken up as the Fat being left on till then makes it moist. Mrs Truscott
Szathmary Culinary Manuscripts and Cookbooks
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