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Penelope Pemberton cookbook, Dec. 19, 1716
Page 141
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THIS IS A DUPLICATE OF PAGE 117 powder suger mix all these well together & set ym one a pewter dish before a hot fiar but Let it not browne yn have ye tongs wipt with a corse cloth exstrordenary well from ye dirt & slime yn take up ye salt frome ye fier turne it & rub out ye lumps yn devide it into 12 parts one ye dish & set it to ye fier agane when it is scoldin hot take it up by degrees in a ladle & rub ye tong very well yn more hot salt & so tel yu have rubd all ye part yt belongs to it in ye must be rubd over & over & yn all crcks & hols stopt with salt so salt all ye tongs & as yu salt ym lay ym close downe in among pot when yu have don all lay a browne paper close one ym & sume dish or stone one top of ye mong Let ym ly 2 or 3 ours if yu can yn take ym up as carefolly as yu can for loseing any of ye pickle Lay ym one pewter dishes put all ye pickle yu can back into ye pot then take a good quart of comon salt devide it in to 12 parts & rube evary tong with its [pa?] very well & Lay ym close downe in ye pot as yu salt ym yn Lay a paper close to ym & a dish or stone one ye top of ye pot ye next day thrust ym downe in ye pickle when ye have stode 5 or 6 days turne ye first rowe: take ym up at 13 or 14 days make not ye salts hot but rube ym in cold when mixt
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THIS IS A DUPLICATE OF PAGE 117 powder suger mix all these well together & set ym one a pewter dish before a hot fiar but Let it not browne yn have ye tongs wipt with a corse cloth exstrordenary well from ye dirt & slime yn take up ye salt frome ye fier turne it & rub out ye lumps yn devide it into 12 parts one ye dish & set it to ye fier agane when it is scoldin hot take it up by degrees in a ladle & rub ye tong very well yn more hot salt & so tel yu have rubd all ye part yt belongs to it in ye must be rubd over & over & yn all crcks & hols stopt with salt so salt all ye tongs & as yu salt ym lay ym close downe in among pot when yu have don all lay a browne paper close one ym & sume dish or stone one top of ye mong Let ym ly 2 or 3 ours if yu can yn take ym up as carefolly as yu can for loseing any of ye pickle Lay ym one pewter dishes put all ye pickle yu can back into ye pot then take a good quart of comon salt devide it in to 12 parts & rube evary tong with its [pa?] very well & Lay ym close downe in ye pot as yu salt ym yn Lay a paper close to ym & a dish or stone one ye top of ye pot ye next day thrust ym downe in ye pickle when ye have stode 5 or 6 days turne ye first rowe: take ym up at 13 or 14 days make not ye salts hot but rube ym in cold when mixt
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