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

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Page 130

Once in that tine, [in?] to another boiling water Then make a pott of water boile, and put them In, let them boile a Quarter of a hour or more, Then take them out and lay them upon a Clean Cloth and wipe them, and when cold put Them into as much White Wine Vinegar As will cover them well for all pickles wast In Standing, and boiling, then put in Cloves, Mace, and Nut-meg, Ginger, whole pepper, Mustard Seed bruised, 3 or 4 Cloves, of Garlick The Same of Sherlotts peeled, but your Nut-meg Into 4 Quarters, put all these together and Let them lye in the cold pickle 9 days, then Pour the pickles from them, and put them in Your Wallnutts, lye them down with a blader And leather, they are very good for fish, ro flesh Putting in a Spponfull or 2 of the liquer in the Sawce, and if for fish cut in one or 2 Small, They are very Good with Roast Mutton.
To Pickle French Beanes.
Take French Beanes when very Young put Them in the best White wine Vinegar you can Gett, with Salt whole peper, whole Mace, a race of Ginger, let them lye in cold pickles 9 days, boile Your pickle in a brass Skillet, and put your Beanes in, let them have a boile or 2, them take Them of, cover them very close to keep in the Steem, then Set them on again, So do 5 or 6 times Together till they are as Green as Grass, then put Them in your pott, and give your liquor a boile, And pour it into them, cover them down and tye Them Close with a bladder and leather on top, Set Them by for use, the Same way pickle Cucumbers Parsler Stalks or any Green, and if you find them Change Collour boile up the pickle, and poure it Over them Scalling hott and cover them down for use.
To Pickle Collyflowers.
Take the Whitest you can gett, cut them the length of your finger from the Stalks, and boile them in

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Once in that tine, [in?] to another boiling water Then make a pott of water boile, and put them In, let them boile a Quarter of a hour or more, Then take them out and lay them upon a Clean Cloth and wipe them, and when cold put Them into as much White Wine Vinegar As will cover them well for all pickles wast In Standing, and boiling, then put in Cloves, Mace, and Nut-meg, Ginger, whole pepper, Mustard Seed bruised, 3 or 4 Cloves, of Garlick The Same of Sherlotts peeled, but your Nut-meg Into 4 Quarters, put all these together and Let them lye in the cold pickle 9 days, then Pour the pickles from them, and put them in Your Wallnutts, lye them down with a blader And leather, they are very good for fish, ro flesh Putting in a Spponfull or 2 of the liquer in the Sawce, and if for fish cut in one or 2 Small, They are very Good with Roast Mutton. To Pickle French Beanes. Take French Beanes when very Young put Them in the best White wine Vinegar you can Gett, with Salt whole peper, whole Mace, a race of Ginger, let them lye in cold pickles 9 days, boile Your pickle in a brass Skillet, and put your Beanes in, let them have a boile or 2, them take Them of, cover them very close to keep in the Steem, then Set them on again, So do 5 or 6 times Together till they are as Green as Grass, then put Them in your pott, and give your liquor a boile, And pour it into them, cover them down and tye Them Close with a bladder and leather on top, Set Them by for use, the Same way pickle Cucumbers Parsler Stalks or any Green, and if you find them Change Collour boile up the pickle, and poure it Over them Scalling hott and cover them down for use. To Pickle Collyflowers. Take the Whitest you can gett, cut them the length of your finger from the Stalks, and boile them in