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Penelope Pemberton cookbook, Dec. 19, 1716

Page 147

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ceep it warme night & day or ye will not be greene: Let ym stand 2 nights: yn open ye pot take out ye stons yn Lay yr hand fast one ye bord yt ye cowcombers stir not yn power out all ye viniger into ye pan if yu want vinege put fresh it must come about an ale or more above cowcombers when it boyls power it on as yu did before & tie it up & set it to ye fier ceep it constantly warme tel ye next day but one yn boyle ye viniger agane & do as yu did before ceep it constantly warme: by yn ye will be a good greene yn set ym from ye fier tied close & coverd for 4 or 5 days yn open ym & put ym & ye spises into wide mouth botle ceep ym in a cole drie plase yu must corke ye botls wel & rosein ym up Let ye rosin come over ye [illegible] pickle redish swads Take young ons put ym in a pot & lay some thing in ye pot to ceep ym downe: yn put a grate dale of ye sauce brine yu put to cowcombers: yu may make anoufe together &
 
Szathmary Culinary Manuscripts and Cookbooks