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Penelope Pemberton cookbook, Dec. 19, 1716
Page 135
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first sowd tite about it yn ye tape be sure to tie both ends close yn have a pan with boyleing water & salt a litle viniger & boyle ym tell yu see ye cloth srink yn take ym up & take of ye tape & strech it at ach end yn tie ym close put ym in agane & blads of mase 3 clovs 6 whole peper corns a litle salt: make it of a right sharpness with viniger put in a sprig of sweet margerom when these have had a sharp boyle or 2 take ym of ye fier & put ym in a pot together tel ye next day yn take of ye cloth & all ye fat of ye pickle put ym in a stret pot & power ye pickle one ym
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first sowd tite about it yn ye tape be sure to tie both ends close yn have a pan with boyleing water & salt a litle viniger & boyle ym tell yu see ye cloth srink yn take ym up & take of ye tape & strech it at ach end yn tie ym close put ym in agane & blads of mase 3 clovs 6 whole peper corns a litle salt: make it of a right sharpness with viniger put in a sprig of sweet margerom when these have had a sharp boyle or 2 take ym of ye fier & put ym in a pot together tel ye next day yn take of ye cloth & all ye fat of ye pickle put ym in a stret pot & power ye pickle one ym
Szathmary Culinary Manuscripts and Cookbooks
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