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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 143
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orris root; (I grated the rest)- a little strong cidre vinegar, a few drops of campher & cologne - then another layer of stock & added the green leaves of common rose & apple gereranium , common balm & verbena two or three leaves of sage & sperment with nearly double the quantity of [sall?] Tonka & Vanilla bean cut fine - also the yellow rind, or fresh lemon & orange, a little canary seed - aniseseed & [nine?] of corinder & Cardmon all Buried. Sachel powder, violet & heliotrope - & sprinkle with cologne & alcohol. Begin again with the rose leave any fragrant flowers that I have [become?] any thing but liquid are added to put in double salt, when spices are added sprinkle with cologne & vinegar or any perfume - not too much clove or nutmeg
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orris root; (I grated the rest)- a little strong cidre vinegar, a few drops of campher & cologne - then another layer of stock & added the green leaves of common rose & apple gereranium , common balm & verbena two or three leaves of sage & sperment with nearly double the quantity of [sall?] Tonka & Vanilla bean cut fine - also the yellow rind, or fresh lemon & orange, a little canary seed - aniseseed & [nine?] of corinder & Cardmon all Buried. Sachel powder, violet & heliotrope - & sprinkle with cologne & alcohol. Begin again with the rose leave any fragrant flowers that I have [become?] any thing but liquid are added to put in double salt, when spices are added sprinkle with cologne & vinegar or any perfume - not too much clove or nutmeg
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