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Edward Kidder cookbook, ca. 1700
Page 58
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To Pickle red Cabbatch Slice ye. cabbatch thin & put it to a cold pickle of vineger & spice To Pickle Flowers Pickle ym. in half white wine & half vineger & sugar To Pickle onions Boyle yor. small white onions in water & salt strain & coole ym. in a cloth yn. put to ym. a cold pickle of vineger & spice To Pickle Barberries. Pickle ym. being pickt in fine bunches only in water & salt strong enough to bear an egg. To Pickle Smelts Lay ym. in a pan in rows lay on ym. slicd lemon ginger nutmeg mace pepper & bay leaves powdered & salt let ye. pickle be red wine vineger bruisd cutchenele & peter salt you may eat ym. as anchovys
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To Pickle red Cabbatch Slice ye. cabbatch thin & put it to a cold pickle of vineger & spice To Pickle Flowers Pickle ym. in half white wine & half vineger & sugar To Pickle onions Boyle yor. small white onions in water & salt strain & coole ym. in a cloth yn. put to ym. a cold pickle of vineger & spice To Pickle Barberries. Pickle ym. being pickt in fine bunches only in water & salt strong enough to bear an egg. To Pickle Smelts Lay ym. in a pan in rows lay on ym. slicd lemon ginger nutmeg mace pepper & bay leaves powdered & salt let ye. pickle be red wine vineger bruisd cutchenele & peter salt you may eat ym. as anchovys
Szathmary Culinary Manuscripts and Cookbooks
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