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Frances Collins cookbook, 1825-1846
Page 73
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Pickles To Pickle Mushrooms Brown Take your mushrooms out with a [?] peel and wash them clean put them into a stew pan without water put to them some salt, cloves, mace, and black pepper according to your quantity, take care that you season them well with the spices, let them stew till dry stirring them as they stew least they burn. Boil your vinegar with some salt in it. When cold pour it over your mushrooms - Miss Thomas Carmarthen Yellow Pickle Take a hard [illegible] head cabbage, cauliflower, & slice the former and cut the latter. Lay them on a dish and sprinkle salt over them, let them remain forty-eight hours, then put them on a sieve and sett them in the sun to dry get the best ale vinegar, boil it with long pepper, ginger, white mustard seeds, shallot & horse raddish sliced, some cayanne pepper
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Pickles To Pickle Mushrooms Brown Take your mushrooms out with a [?] peel and wash them clean put them into a stew pan without water put to them some salt, cloves, mace, and black pepper according to your quantity, take care that you season them well with the spices, let them stew till dry stirring them as they stew least they burn. Boil your vinegar with some salt in it. When cold pour it over your mushrooms - Miss Thomas Carmarthen Yellow Pickle Take a hard [illegible] head cabbage, cauliflower, & slice the former and cut the latter. Lay them on a dish and sprinkle salt over them, let them remain forty-eight hours, then put them on a sieve and sett them in the sun to dry get the best ale vinegar, boil it with long pepper, ginger, white mustard seeds, shallot & horse raddish sliced, some cayanne pepper
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