DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 90

To Pickle Mushrooms.
Take y.m as soon as y.e are gethered & put y.m in to salt & watter & rub y.e out side skin of with apiece of flannel & fling y.m into milk & watter as you do y.m y.n boyle some milk & watter agood wile & scum it well y.n put in y.e mushroms & lett y.n boyle untill y.e are tender y.n put y.n in to a live to drain & cover y.m with a Cloth to keep the collor & w.n y.e are cold put y.m in to y.e pickle which must be vinatgar disteled with white paper & mace y.e pickle must be cold w.n you put y.m in & you must put in some salt in to y.e mile & water as you boyle y.m you may put half an ounce of white paper & near as much mace into a gallon of vinagar w.n you put it in to y.e still w.n you put y.m in to glassis, tye y.m - on y.e top of y.e glassis with a piece of blador made salt with watter tye y.m close y.n - walue y.m y.e botton upwards  so keep y.m for use for a Common sort you need only make a pickle of half white wine & half vinegar w.t some white paper & mace boyl up in it & w.n it is cold put them in to it.

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To Pickle Mushrooms. Take y.m as soon as y.e are gethered & put y.m in to salt & watter & rub y.e out side skin of with apiece of flannel & fling y.m into milk & watter as you do y.m y.n boyle some milk & watter agood wile & scum it well y.n put in y.e mushroms & lett y.n boyle untill y.e are tender y.n put y.n in to a live to drain & cover y.m with a Cloth to keep the collor & w.n y.e are cold put y.m in to y.e pickle which must be vinatgar disteled with white paper & mace y.e pickle must be cold w.n you put y.m in & you must put in some salt in to y.e mile & water as you boyle y.m you may put half an ounce of white paper & near as much mace into a gallon of vinagar w.n you put it in to y.e still w.n you put y.m in to glassis, tye y.m - on y.e top of y.e glassis with a piece of blador made salt with watter tye y.m close y.n - walue y.m y.e botton upwards so keep y.m for use for a Common sort you need only make a pickle of half white wine & half vinegar w.t some white paper & mace boyl up in it & w.n it is cold put them in to it.