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New England manuscript cookbook, ca. 1897
Page 17
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Plain Raisin Filling. 2/3 cup raisins seeded & chopped fine. Syrup of 1/2 cup water 2/3 cup sugar boiled down a little. Add raisins to syrup while boiling. Stir briskly and remove from the fire. Continue stirring until thoroughly mixed.
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Plain Raisin Filling. 2/3 cup raisins seeded & chopped fine. Syrup of 1/2 cup water 2/3 cup sugar boiled down a little. Add raisins to syrup while boiling. Stir briskly and remove from the fire. Continue stirring until thoroughly mixed.
Szathmary Culinary Manuscripts and Cookbooks
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