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Emily Netuzed recipe book, August 1874
Page 28
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Lemonade Slice 2 lemons in a jug,add 4 oz of sugar, pour a quart of boiling water on them. Orangeade Steep the rind of 3 oranges in a pint of syrup (made with 12 oz sugar and a pint of water).Squeeze the juice of 12 oranges thro' a sieve into a jug, add the syrup and 3 pints of spring water. Barley Water A tea-cupful of pearl barley well soaked [from all] the flour, [scraped] thro' a sieve,the peel of one lemon very thin & loaf sugar to taste. Pour on 2 quarts of boiling water,cover closely till cold, strain off the clear liquids. Sauce for Wild Ducks (cafe [on] [Hawlroley]) 2 tablespoonsful port wine 2 ------- [Harney] sauce mustard and cayenne pepper juice of a lemon to be Put in a small saucepan and warmed then poured over the ducks thick must be served without any gravy.
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Lemonade Slice 2 lemons in a jug,add 4 oz of sugar, pour a quart of boiling water on them. Orangeade Steep the rind of 3 oranges in a pint of syrup (made with 12 oz sugar and a pint of water).Squeeze the juice of 12 oranges thro' a sieve into a jug, add the syrup and 3 pints of spring water. Barley Water A tea-cupful of pearl barley well soaked [from all] the flour, [scraped] thro' a sieve,the peel of one lemon very thin & loaf sugar to taste. Pour on 2 quarts of boiling water,cover closely till cold, strain off the clear liquids. Sauce for Wild Ducks (cafe [on] [Hawlroley]) 2 tablespoonsful port wine 2 ------- [Harney] sauce mustard and cayenne pepper juice of a lemon to be Put in a small saucepan and warmed then poured over the ducks thick must be served without any gravy.
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