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Margaret Dyson Holland cookbook, 1834
Page 82
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Buttered Eggs. (202) To 2 eggs 4 spoonfulls of Cream, a small slice of butter hot and stirred in the pan butter a toast then take it out with an egg Slice and lay it up the toast. To Pickle Girkins (203) Rub them well with a cloth, let them Stand in cold Salt and water two or three days till they turn yellow, then boil them every day in the same salt and water till green, in a glass pan, washing the pan every other day, then let them Stand two or three days in a little vinegar and water to take the salt out. Boil your vinegar and spices, (ginger, pepper) put in mustard seed, and pour it on them To pickle Walnuts. (204) Prick them thro' once or twice with a Skewer put them in cold water for two or three days, changing it every day,then let them stand a fortnight in the salt and water till they are going black, then drain them and put them on dishes in the sun to go black, then boil vinegar and all sorts of spices and put it over them
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Buttered Eggs. (202) To 2 eggs 4 spoonfulls of Cream, a small slice of butter hot and stirred in the pan butter a toast then take it out with an egg Slice and lay it up the toast. To Pickle Girkins (203) Rub them well with a cloth, let them Stand in cold Salt and water two or three days till they turn yellow, then boil them every day in the same salt and water till green, in a glass pan, washing the pan every other day, then let them Stand two or three days in a little vinegar and water to take the salt out. Boil your vinegar and spices, (ginger, pepper) put in mustard seed, and pour it on them To pickle Walnuts. (204) Prick them thro' once or twice with a Skewer put them in cold water for two or three days, changing it every day,then let them stand a fortnight in the salt and water till they are going black, then drain them and put them on dishes in the sun to go black, then boil vinegar and all sorts of spices and put it over them
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