The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles.

Date:: 1864

Credit: The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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$Refined sugar . . . . 9 lb. Water 4 pints Blanch the almonds, dry them perfectly and pound them in a mortar with the sugar, adding gradually two thirds of the water ; strain through linen, and wash the almonds on the strainer with the re- mainder of the water, and dissolve the sugar in the strained liquor by a gentle heat. Pom' the syrup into an earthenware vessel, remove the scum, and, when nearly cold, add two ounces of orange-flower water. Put it into clean clear glass bottles, cork well, and seal effectually. AN EXCELLENT CURRl^-POWDER. Turmeric . . . . . . 2 oz. Coriander seeds . . . . 6 oz. Ginger . . • • • • |oz. Cinnamon . . . . . . 2 drachms Cayenne pepper , . . . 6 drachms Black pepper . . . . . \ oz. Mace . . . . . . . 1 drachm F enugreek . . . . 1^ oz. Pimento . . . . 2 drachms Cloves . . . Nutmeg . . • • • • \ oz. Pound all the above separately in a mortar, mix thoroughly for twenty minutes, then sift and again pound the returns, which, when in finest powder, mix$