Page 5




Status: Needs Review
Show Transcription

The Index

Recipe Title Page Recipe Title Page
To Dry Damsons 29 To Make Lozenges of Any Spirits Without Boiling 45
To Dry Green Plums 30 To Make Genoa Paste 43
To Dry Pippins 30 To Make Raspberry Paste 43
To Dry Cherries 31 To Make White and Red Paste 43
To Dry Any Soft Plum 31 To Make Pistachio Paste 45
To Dry Quinces 31 To Make Clear Paste of Raspberries 45
To Dry Apricots 32 To Make Red Colors 44
To Dry Gooseberries 32 To Make Green Colors 44
To Dry Apricots Another Way 33 To Make Green Paste 44
To Preserve and Dry Preserve [Black?] Pear Plums 33 To Make [Pineapple?] Paste 44
To Preserve Citron 34 A Fricassee of Eggs 46
To Make Rock of Citron 34 A Fricassee of Chickens 46
To Preserve Raspberries 35 Sauce for a Fricassee 46
To Preserve Cherries 35 To Make [Rufs/Russ?] to Fry 46
To Preserve Barberries 35 To Boil a Breast of Mutton 47
To Preserve Green Plums 36 To Stew a Calf's Head 47
To Preserve Damsons 36 Sauce for a Roast Leg of Veal 47
To Preserve Quinces, White 36 To Make Sauce for Roasted Rabbits 48
To Preserve Red Quinces 37 Sauce for Boiled Salmon 48
To Preserve Quinces Another Way 37 To Pickle Lemon Skins 48
To Preserve White Pare Plums 38
To Preserve Quinces White or Red Without Water 38
To Make Conserve of Currants, Barberries or Raspberries 39
To Make White Marmolade 39
To Make Orange Marmolade 40
To Make Red Quince Marmolade 40
To Make Lemon Lozenges 40
To Candy Sucketts 40

Notes and Questions

Nobody has written a note for this page yet

Please sign in to write a note for this page