DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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To Preserve Green Cucumbers
Take cucumbers about a Fingers length and boyle Them in Water enough to cover them, but not to Be tender, then pare them very thin with a Knife Then boyle a Water and put them in with a Piece of Roach allom, cover them over with  vine Leaves, and [stow?] them down close, taking them  of and putting them on 2 or 3 times, till they are Very Green, then take them out and dry them In a cloth, and make a hole  quite through them With a scure, that the Water may run out, then Take their Weight in Tenpeny Sugar, with as Much Water as will make a thin Sirrup; put The cucumbers in and let them boyle leasurally Then take them of and Set them by for 2 or 3 Days heating them 3 or 4 times, then make a fresh Sirrup of Double refin'd Sugar and The rine of a Lemon Weight for Weight, and Half a pint of Water with the juice of 2 lemons, To your tast and the peel of a fresh Lemmon. Boyle it till its clare, then put your coucumbers Into it, and let them boyle up very quick till They look cleare and green then Set them By for 2 or 3 Days, then set them on till they Look clear, boyling them up quick and make gelly of Pippins or codlings put in the juice of 2 or 3 Lemmons, let your cucumbers have a boyling or two in the gelly, then put them into your Glasses let them be well cover'd with Gelly For they will wast much in standing.
Green Millions the same way.
Cut them into quarters. Take out their Seeds, the same way do French Beanes when they are very young and nice and not at all Common.

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To Preserve Green Cucumbers Take cucumbers about a Fingers length and boyle Them in Water enough to cover them, but not to Be tender, then pare them very thin with a Knife Then boyle a Water and put them in with a Piece of Roach allom, cover them over with vine Leaves, and [stow?] them down close, taking them of and putting them on 2 or 3 times, till they are Very Green, then take them out and dry them In a cloth, and make a hole quite through them With a scure, that the Water may run out, then Take their Weight in Tenpeny Sugar, with as Much Water as will make a thin Sirrup; put The cucumbers in and let them boyle leasurally Then take them of and Set them by for 2 or 3 Days heating them 3 or 4 times, then make a fresh Sirrup of Double refin'd Sugar and The rine of a Lemon Weight for Weight, and Half a pint of Water with the juice of 2 lemons, To your tast and the peel of a fresh Lemmon. Boyle it till its clare, then put your coucumbers Into it, and let them boyle up very quick till They look cleare and green then Set them By for 2 or 3 Days, then set them on till they Look clear, boyling them up quick and make gelly of Pippins or codlings put in the juice of 2 or 3 Lemmons, let your cucumbers have a boyling or two in the gelly, then put them into your Glasses let them be well cover'd with Gelly For they will wast much in standing. Green Millions the same way. Cut them into quarters. Take out their Seeds, the same way do French Beanes when they are very young and nice and not at all Common.