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John and Henry Locke cookery archive, item 3, 1870s?
Page 18
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Nov 1884 Mince Meat Nov. 1883 lb oz lbs 12 23 Stoned Raisins 12 12 Currants (slightly chopped) 3 4 Sultans 3 [figs?] 2 Preserved Ginger 8 8 Mixed peels (C. L+O) 12 12 Suet 8 8 Boiled Ox Heart 22 18 Chopped Apples 12 12 Sugar -1/2 Bitter Almonds 4 Apple jam -6oz -1/2lb [Go?] Cinnamon 3 -1/4 Grated Nutmegs 6 -1/2 [Go?] Cloves 3 -1/4 [Go?] Ginger 1 1/2 -1/8 Coriander 94 lbs 2 bottles Raisin Wine 1 of Rousillion 1 1/2 [illegible] Lemons [illegible] grated and squeezed.
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Nov 1884 Mince Meat Nov. 1883 lb oz lbs 12 23 Stoned Raisins 12 12 Currants (slightly chopped) 3 4 Sultans 3 [figs?] 2 Preserved Ginger 8 8 Mixed peels (C. L+O) 12 12 Suet 8 8 Boiled Ox Heart 22 18 Chopped Apples 12 12 Sugar -1/2 Bitter Almonds 4 Apple jam -6oz -1/2lb [Go?] Cinnamon 3 -1/4 Grated Nutmegs 6 -1/2 [Go?] Cloves 3 -1/4 [Go?] Ginger 1 1/2 -1/8 Coriander 94 lbs 2 bottles Raisin Wine 1 of Rousillion 1 1/2 [illegible] Lemons [illegible] grated and squeezed.
Szathmary Culinary Manuscripts and Cookbooks
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