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Winemaker's recipes, New York, 1810
Page 31
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A Receit to Picle Green Take Salt and water cold as will bear an Egg Put your Pickle thearin for Ten dayes & Stir thim everey morning not having a doum over them then take them out and dry them and put them in A Pot with a covering of Laves & then of Pickles [Prepetsdly?] Poure Boiling water on them & put them on the hob over the Feire for three hours not let them boile Put a bit of A^ulm the Size of A Wallnut To A Gallon of water if that dont make them Green pour that From them and repeat the same Quantity twise more one Nutmeg Slice sprig or to Mase 1/4 ozs of Cloves 1/2 ozs of ginger A few long piper corns & A few white Peper corns A stick of hors radish 2 oz Sharlots Put theas in gredints in the Bottom and when your Pickls are dry put them in [oho Toss?] Pour the Boiling Vinger on them and Stop them down Close Take the Vine leves
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A Receit to Picle Green Take Salt and water cold as will bear an Egg Put your Pickle thearin for Ten dayes & Stir thim everey morning not having a doum over them then take them out and dry them and put them in A Pot with a covering of Laves & then of Pickles [Prepetsdly?] Poure Boiling water on them & put them on the hob over the Feire for three hours not let them boile Put a bit of A^ulm the Size of A Wallnut To A Gallon of water if that dont make them Green pour that From them and repeat the same Quantity twise more one Nutmeg Slice sprig or to Mase 1/4 ozs of Cloves 1/2 ozs of ginger A few long piper corns & A few white Peper corns A stick of hors radish 2 oz Sharlots Put theas in gredints in the Bottom and when your Pickls are dry put them in [oho Toss?] Pour the Boiling Vinger on them and Stop them down Close Take the Vine leves
Szathmary Culinary Manuscripts and Cookbooks
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