DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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Page 72a

To Pickle Beet Roots

Take of middling size roots that are not stringy peel them & cut them at each end, then put them into a New glaz'd Earthen Pipkin & cover them with the best distill'd Vinegar & a reasonable quantity of Salt, of Pepper (Crushd?), of cloves, Mace & Cinnamon, an Onion cut in two, a few Eschalots, a little sweet Basil, laurel, Sage & Thyme. put it into the cellar, it is Eatable in Eight hours but will keep two years if cover'd with oyl to prevent the air from getting in. if you don't want to keep it a great while only cover the pot close when you put it in the Cellar.

A Water Tart

Take twelve Yolks of Eggs, a quart of clean water, Sugar, Nutmeg, & the juice of five or six Lemons, beat it very well together like custard. Stir it over the fire till 'tis of a good thickness, then sheet your Patty Pans, fill them with your stuff, lid them & bake them. You are to add a little sliced Citron.

To Stew Cellary

Wash it then cut it boil it tender in Water. Drain it well put to it some Cream stew it till it is quite hot put in a bit of fresh Butter, a little salt, White pepper thicken it send it up very hot.

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To Pickle Beet Roots Take of middling size roots that are not stringy peel them & cut them at each end, then put them into a New glaz'd Earthen Pipkin & cover them with the best distill'd Vinegar & a reasonable quantity of Salt, of Pepper (Crushd?), of cloves, Mace & Cinnamon, an Onion cut in two, a few Eschalots, a little sweet Basil, laurel, Sage & Thyme. put it into the cellar, it is Eatable in Eight hours but will keep two years if cover'd with oyl to prevent the air from getting in. if you don't want to keep it a great while only cover the pot close when you put it in the Cellar. A Water Tart Take twelve Yolks of Eggs, a quart of clean water, Sugar, Nutmeg, & the juice of five or six Lemons, beat it very well together like custard. Stir it over the fire till 'tis of a good thickness, then sheet your Patty Pans, fill them with your stuff, lid them & bake them. You are to add a little sliced Citron. To Stew Cellary Wash it then cut it boil it tender in Water. Drain it well put to it some Cream stew it till it is quite hot put in a bit of fresh Butter, a little salt, White pepper thicken it send it up very hot.