DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 83

To pickle Cabbage (205)
Cut it in slices, and lay it on a flat dish strew some salt over it and let it lay all night, then squeeze it out the next day, then boil the vinegar with ginger and pepper and put it on it
To pickle Onions (206)
Peel the onions and throw them into Salt, and water, boil salt and water three days and put it over them then boil the vinegar and ginger and pepper and put it over them drain the salt well out before you put on the vinegar -  Cauliflowers may be done the same way
Walnut Catsup (207)
Boil or simmer of the [esproped?] juice of walnuts a gallon when they are tender, and strain it well; then put them in two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlick, let all simmer till the shalots sink, then put the liquor into a pan till cold; bottle and divide the spice - lock closely, and tie a bladder over.

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To pickle Cabbage (205) Cut it in slices, and lay it on a flat dish strew some salt over it and let it lay all night, then squeeze it out the next day, then boil the vinegar with ginger and pepper and put it on it To pickle Onions (206) Peel the onions and throw them into Salt, and water, boil salt and water three days and put it over them then boil the vinegar and ginger and pepper and put it over them drain the salt well out before you put on the vinegar - Cauliflowers may be done the same way Walnut Catsup (207) Boil or simmer of the [esproped?] juice of walnuts a gallon when they are tender, and strain it well; then put them in two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlick, let all simmer till the shalots sink, then put the liquor into a pan till cold; bottle and divide the spice - lock closely, and tie a bladder over.