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Anne Bayne booke [of recipes] circa 1700
Page 105a
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To Pickle Pork Mrs [Roye?] When you have [driss?] [itt?] well & took out all of Bloody peces & have the [midle?] part only proper for pickling Cutt it in long peces & sprinkle a little common salt upon it & let it lay 3 or 4 days one pece upon another then Cutt it in [less?] peces fit for size & to the quantity of [?] of common salt putt 3 ounces of salt petter & rub your pork very well & then putt it in a Class salting tub Lay first a [row?] of Salt & then ara of pork & so [?] and r. dor but it must be Lard or [?] [as?] possable with abord upon it & [?] upon it within the tub & as you [?] it take it as it rises _________ To doe lamb: my own way To doo Lamb of small size Take of Salt petter a quarter of a pound Bay Salt half a pound COmmon Salt a pound: butt befor you putt any of these upon your lab rub half a pound of moist sugar upon your Lambe
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To Pickle Pork Mrs [Roye?] When you have [driss?] [itt?] well & took out all of Bloody peces & have the [midle?] part only proper for pickling Cutt it in long peces & sprinkle a little common salt upon it & let it lay 3 or 4 days one pece upon another then Cutt it in [less?] peces fit for size & to the quantity of [?] of common salt putt 3 ounces of salt petter & rub your pork very well & then putt it in a Class salting tub Lay first a [row?] of Salt & then ara of pork & so [?] and r. dor but it must be Lard or [?] [as?] possable with abord upon it & [?] upon it within the tub & as you [?] it take it as it rises _________ To doe lamb: my own way To doo Lamb of small size Take of Salt petter a quarter of a pound Bay Salt half a pound COmmon Salt a pound: butt befor you putt any of these upon your lab rub half a pound of moist sugar upon your Lambe
Szathmary Culinary Manuscripts and Cookbooks
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