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English cookbook, 1750-1780
Page 25
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To Pickle Oysters Take Large Ones And wash them well From the Grit parboyle them well in their Own Liquor boyl two parts of Water & Suet and one part Wine Vinegar w:th bay leaves pres Mace Cloves Ginger & Nutmegg then Strain the Liquor And put them up pots on Barrells w:th their Own Liquor Well Stopt For Use Ground Rice Pudding Take a pint of Cream or Milk and put to it three Large Spoonfulls of Rice & Stir it over the fire till it is boild thick then in 1/4 of a pound of Butter when Cold put in Six Eggs two Whites Some orange flower and Some Cinnanen the rind of a Lemen Skin grated Sugar to your Taste
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To Pickle Oysters Take Large Ones And wash them well From the Grit parboyle them well in their Own Liquor boyl two parts of Water & Suet and one part Wine Vinegar w:th bay leaves pres Mace Cloves Ginger & Nutmegg then Strain the Liquor And put them up pots on Barrells w:th their Own Liquor Well Stopt For Use Ground Rice Pudding Take a pint of Cream or Milk and put to it three Large Spoonfulls of Rice & Stir it over the fire till it is boild thick then in 1/4 of a pound of Butter when Cold put in Six Eggs two Whites Some orange flower and Some Cinnanen the rind of a Lemen Skin grated Sugar to your Taste
Szathmary Culinary Manuscripts and Cookbooks
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