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English cookbook, 1770-1790
Recipe 42-43
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42. A Salve A pint of the best Oyle of Olives & 8 oz of red lead let it boyl very softly till it is turned black, then take it of and keep it stirring till tis almost cold, then put an oz: of Bees Wax & an oz: of rosin & 3 pennyworth of venice turpentine, & when they are melted set it on the fire, & let it boyl till the froth goes off, then stir it till tis almost cold, then you must put it into a 2 trays of water, & work it till 'tis quite cold, & make it up into rowls, & keep it in oyl'd paper, the older tis the better 43. To keep Artichoaks Let'em by day before you boyl'em, when they are boyl'd put'em into Cold Water, before you handle them, Then take the bottoms & dry'em in an oven, to pickle you dry'em as before, & put'em into a strong pickle made with Bay salt, your pickle must be boyl'd so strong as to bear an egg, when you pot'em you must cover'em with mutton suet to keep the air from 'em
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42. A Salve A pint of the best Oyle of Olives & 8 oz of red lead let it boyl very softly till it is turned black, then take it of and keep it stirring till tis almost cold, then put an oz: of Bees Wax & an oz: of rosin & 3 pennyworth of venice turpentine, & when they are melted set it on the fire, & let it boyl till the froth goes off, then stir it till tis almost cold, then you must put it into a 2 trays of water, & work it till 'tis quite cold, & make it up into rowls, & keep it in oyl'd paper, the older tis the better 43. To keep Artichoaks Let'em by day before you boyl'em, when they are boyl'd put'em into Cold Water, before you handle them, Then take the bottoms & dry'em in an oven, to pickle you dry'em as before, & put'em into a strong pickle made with Bay salt, your pickle must be boyl'd so strong as to bear an egg, when you pot'em you must cover'em with mutton suet to keep the air from 'em
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