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Frances Collins cookbook, 1825-1846
Page 75
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75 get ready boiled and cool fresh vinegar with a little cochineal in a bag bruised and a lump of alum boiled in the vinegar you may throw in Red Onions, and pepper ginger and black mustard seeds, Miss Thomas Carmarthen N.B. I think it an improvement to this pickle to make it partly after the receipt of the yellow pickle, only not pour the vinegar on hot unless the cabbage is not of good colour there is no necessity of cochineal. Fanny Collins, Builth To Pickle Lemons Take twelve lemons, scrape them with a piece of broken glass, cut them in quarters but not quite through that they may hang together then put in as much salt as they will hold. Rub them well and sprinkle them over with salt, let them lie in an earthen dish three days, and turn them every say, slice an ounce of ginger very then and salted
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75 get ready boiled and cool fresh vinegar with a little cochineal in a bag bruised and a lump of alum boiled in the vinegar you may throw in Red Onions, and pepper ginger and black mustard seeds, Miss Thomas Carmarthen N.B. I think it an improvement to this pickle to make it partly after the receipt of the yellow pickle, only not pour the vinegar on hot unless the cabbage is not of good colour there is no necessity of cochineal. Fanny Collins, Builth To Pickle Lemons Take twelve lemons, scrape them with a piece of broken glass, cut them in quarters but not quite through that they may hang together then put in as much salt as they will hold. Rub them well and sprinkle them over with salt, let them lie in an earthen dish three days, and turn them every say, slice an ounce of ginger very then and salted
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