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Mrs.Holroyd receipt book, 1830-1900
Page 76
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Beugal Chutney 3 doz large apples 3 lbs Coarse brown sugar 3 quarts vinegar 3 Spanish Onions 6 Shalot 1/2 lb mustard seed 1/2 - ground ginger 1/2 - Sultana Raisins (Chopped fine) 1/2 - Salt 2 oz Cayenne pepper Dissolve the Sugar and Salt in the Vinegar Then add the other ingredients, taking care that the apples, onions, shalots, & raisin, are thoroughly stewed, Boil all together until it is the consistance of honey - pour into jars while hot, when cold tie down for use - 6 / 10 / 93
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Beugal Chutney 3 doz large apples 3 lbs Coarse brown sugar 3 quarts vinegar 3 Spanish Onions 6 Shalot 1/2 lb mustard seed 1/2 - ground ginger 1/2 - Sultana Raisins (Chopped fine) 1/2 - Salt 2 oz Cayenne pepper Dissolve the Sugar and Salt in the Vinegar Then add the other ingredients, taking care that the apples, onions, shalots, & raisin, are thoroughly stewed, Boil all together until it is the consistance of honey - pour into jars while hot, when cold tie down for use - 6 / 10 / 93
Szathmary Culinary Manuscripts and Cookbooks
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