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

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Page 131

A Cloth, and boile them in half Milk and water, but Not tender, then take them out carefully, Set them by Till they be cold, then make your pickle of the best White wine Vinegar, Cloves, Mace, and Nut-meggs cut into Quarters, a little whole White pepper, a bay leave Or 2, let them boile well in your Vinegar, Set them by to be cold, then put in your Collyflowers, and in 3 days They will be fitt to eat, the Same way pickle White Cabbage Stalks or young Turneps, pare them thick, but Them the thickness and bigness of a Musherom.
To Pickle Broom Buds.
Make a pott of Salt and water boile, put them in when the Pott have boiled a little Strain them through a Sive, And when cold put them into White wine Vinegar, According to the Quantity you make, with whole Pepper, broad Mace, and a race of Ginger, when they Have layn 9 days boile up the pickle, put them in And give them a boile or 2 in it, then take them of And Set them on as you did the other pickles, when they Were very Green, tye them down close, the Same way Pickle Elder buds, only you must not boile them in Salt and Water.
To Pickle Sparrow Grass.
Take a Hundred of the largest Sparrow Grass, Scrape Them lightly to the head, cut of the White to the green Then wipe them in a Cloth, and lay them in 2 Gally potts Very even, Strew over them a little Salt, and 2 peny Worth of Cloves and Mace, put to them as much White Wine Vinegar as will cover them well, and when they Have layn 9 days powre the pickle into a Brass Skillet, when it is boil'd put in your Sparrow Grass, Let them have a boiling or two, then take them of, and Set them over 5 or 6 times, take care they don't boile but Scall, they must not be soft but Crisp, then put them Into a broad Gally pott very even, boile up the pickle And powre over them Scalling hott tye them down with A Bladder and Leather and they are fitt for any thing

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A Cloth, and boile them in half Milk and water, but Not tender, then take them out carefully, Set them by Till they be cold, then make your pickle of the best White wine Vinegar, Cloves, Mace, and Nut-meggs cut into Quarters, a little whole White pepper, a bay leave Or 2, let them boile well in your Vinegar, Set them by to be cold, then put in your Collyflowers, and in 3 days They will be fitt to eat, the Same way pickle White Cabbage Stalks or young Turneps, pare them thick, but Them the thickness and bigness of a Musherom. To Pickle Broom Buds. Make a pott of Salt and water boile, put them in when the Pott have boiled a little Strain them through a Sive, And when cold put them into White wine Vinegar, According to the Quantity you make, with whole Pepper, broad Mace, and a race of Ginger, when they Have layn 9 days boile up the pickle, put them in And give them a boile or 2 in it, then take them of And Set them on as you did the other pickles, when they Were very Green, tye them down close, the Same way Pickle Elder buds, only you must not boile them in Salt and Water. To Pickle Sparrow Grass. Take a Hundred of the largest Sparrow Grass, Scrape Them lightly to the head, cut of the White to the green Then wipe them in a Cloth, and lay them in 2 Gally potts Very even, Strew over them a little Salt, and 2 peny Worth of Cloves and Mace, put to them as much White Wine Vinegar as will cover them well, and when they Have layn 9 days powre the pickle into a Brass Skillet, when it is boil'd put in your Sparrow Grass, Let them have a boiling or two, then take them of, and Set them over 5 or 6 times, take care they don't boile but Scall, they must not be soft but Crisp, then put them Into a broad Gally pott very even, boile up the pickle And powre over them Scalling hott tye them down with A Bladder and Leather and they are fitt for any thing