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Frances Collins cookbook, 1825-1846
Page 74
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74 and half an ounce of the best turmerick to two quarts of vinegar, pour the whole boiling on your vegetables, stop it close till cold then cover with bladder and tie [down?] close Miss Thomas Carmarthen [strikethrough] Another Way [/strikethrough] Chutney 1 [lb?] salt 1 [lb?] mustard seeds 1 lb of stoned raisons 1lb Brown sugar 6 ozs of garlic 3 ozs cayanne pepper (less if preferred) 2 quarts of unripe gooseberries, 2 quarts of the best vinegar, the mustard gently dried and bruised the sugar made into syrup with a pint of the vinegar the gooseberries dried and boiled in a gal of the vinegar the garlic to be well bruised in a mortar When cold gradually mix the whole in a large mortar with the remaining vinegar thoroughly amalgamated, then to be tied down close the [longer?] kept the better this is copied with the necessary alterations but a few tamarinds are a great improvement [Citogle?] Red Cabbage Take a fine hard red cabbage slice it and lay it on a dish, sprinkle salt over it for a night or two then put it in your jar, and pour good vinegar over it after it is cold,
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74 and half an ounce of the best turmerick to two quarts of vinegar, pour the whole boiling on your vegetables, stop it close till cold then cover with bladder and tie [down?] close Miss Thomas Carmarthen [strikethrough] Another Way [/strikethrough] Chutney 1 [lb?] salt 1 [lb?] mustard seeds 1 lb of stoned raisons 1lb Brown sugar 6 ozs of garlic 3 ozs cayanne pepper (less if preferred) 2 quarts of unripe gooseberries, 2 quarts of the best vinegar, the mustard gently dried and bruised the sugar made into syrup with a pint of the vinegar the gooseberries dried and boiled in a gal of the vinegar the garlic to be well bruised in a mortar When cold gradually mix the whole in a large mortar with the remaining vinegar thoroughly amalgamated, then to be tied down close the [longer?] kept the better this is copied with the necessary alterations but a few tamarinds are a great improvement [Citogle?] Red Cabbage Take a fine hard red cabbage slice it and lay it on a dish, sprinkle salt over it for a night or two then put it in your jar, and pour good vinegar over it after it is cold,
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