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Ann Kenwrick cookbook, 1770
Page 132
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To Pickle Musheroms. Take the Button Musheroms, throw them Into half Milk and Water, wipe them with A piece of flannen, Set on the preserving pan With half milk and water, and make it Boile, put them in and boile it up quick, For halfe a quarter of an hour, then poure Them into a Sieve and let them drain till They are cold, then make the pickle of the best White Wine Vinegar, Mace long, and White Pepper, a race of Ginger, boile it and when it Is boil'd enough, cut a Nut-megg into Quarters And put it in let it Stand till cold, then Put them into a pott, tye them down with a Bladder and Leather, pour over them a Little of the best Oyle to preserve them. To Pickle Samphyer. Pick it clean and lay it into Salt and Water 2 days, then take it out and put it into A brass pott, put to it as much White Wine Vinegar as will cover it very well, for it wast Much in boiling, hang it up high and let it Green leasurally, and when tis as green as Grass put it up, and tye it down with a blader And Leather, and as it greens on the fire take Heed ther's no Steem comes out, and you may Boile the Vinegar before you put in the Samphire, and its as good away and the Best time to do this is in May. Pickled Barberries. Pick out Some of the worst to make the pickle Look red, boile them in the water with bay Salt and White Salt, and when the pickle Looks red take it of the fire and Strain it Through a Sive, and put them in the pott You intend to keep them in, when your liquor Is cold put in the Barberries, with as much
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To Pickle Musheroms. Take the Button Musheroms, throw them Into half Milk and Water, wipe them with A piece of flannen, Set on the preserving pan With half milk and water, and make it Boile, put them in and boile it up quick, For halfe a quarter of an hour, then poure Them into a Sieve and let them drain till They are cold, then make the pickle of the best White Wine Vinegar, Mace long, and White Pepper, a race of Ginger, boile it and when it Is boil'd enough, cut a Nut-megg into Quarters And put it in let it Stand till cold, then Put them into a pott, tye them down with a Bladder and Leather, pour over them a Little of the best Oyle to preserve them. To Pickle Samphyer. Pick it clean and lay it into Salt and Water 2 days, then take it out and put it into A brass pott, put to it as much White Wine Vinegar as will cover it very well, for it wast Much in boiling, hang it up high and let it Green leasurally, and when tis as green as Grass put it up, and tye it down with a blader And Leather, and as it greens on the fire take Heed ther's no Steem comes out, and you may Boile the Vinegar before you put in the Samphire, and its as good away and the Best time to do this is in May. Pickled Barberries. Pick out Some of the worst to make the pickle Look red, boile them in the water with bay Salt and White Salt, and when the pickle Looks red take it of the fire and Strain it Through a Sive, and put them in the pott You intend to keep them in, when your liquor Is cold put in the Barberries, with as much
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