Transcribe
Translate
John and Henry Locke cookery archive, item 2, 1830s?
Page 20
More information
digital collection
archival collection guide
transcription tips
Chetney Sauce 1/ lb of Stoned Raisins Do - Moist Sugar 6 oz - of Cayenne 1/2 lb Salt 1/2 lb Ground Ginger 1/2 lb Mustard - Seeds - 1/2 lb of Onions - 1/4 of Garlic 3- quarts of Gooseberries 5- pints of Vinegar and mix this Well Curry powder 1 - oz - of Cayenne 1 - oz - Do White pepper 3 [Dr?] Do Cumin 13 oz Coriander pounded 6 oz - [Fennel?] root 3 oz - Ground Ginger 6 oz Pale Turmeric
Saving...
prev
next
Chetney Sauce 1/ lb of Stoned Raisins Do - Moist Sugar 6 oz - of Cayenne 1/2 lb Salt 1/2 lb Ground Ginger 1/2 lb Mustard - Seeds - 1/2 lb of Onions - 1/4 of Garlic 3- quarts of Gooseberries 5- pints of Vinegar and mix this Well Curry powder 1 - oz - of Cayenne 1 - oz - Do White pepper 3 [Dr?] Do Cumin 13 oz Coriander pounded 6 oz - [Fennel?] root 3 oz - Ground Ginger 6 oz Pale Turmeric
Szathmary Culinary Manuscripts and Cookbooks
sidebar
