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Carr family cookbook, 1741-1753
Page 30
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64 To Pickle Cowcumbers the East Country Way Gather your cowcumbers on a dry day rub them with a course cloth and lay them into a jarr with a lair of dill at the bottom & so betwixt every lair of cowcumbers till your jarr be full, then take water and salt make it so strong as to make an egg swim, but not at the top, boyl it, and a little before your take it of the fire put in a good quanity of dill & then let it stand till cold, take white wine venegar boyl it also & when it is cold put one pint of the venegar, to two pints of ye salt & water, so fill your jarr & cover it with dill and white brown paper to keep them from [earning?], those you intend to keep longest must be rotend up.
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64 To Pickle Cowcumbers the East Country Way Gather your cowcumbers on a dry day rub them with a course cloth and lay them into a jarr with a lair of dill at the bottom & so betwixt every lair of cowcumbers till your jarr be full, then take water and salt make it so strong as to make an egg swim, but not at the top, boyl it, and a little before your take it of the fire put in a good quanity of dill & then let it stand till cold, take white wine venegar boyl it also & when it is cold put one pint of the venegar, to two pints of ye salt & water, so fill your jarr & cover it with dill and white brown paper to keep them from [earning?], those you intend to keep longest must be rotend up.
Szathmary Culinary Manuscripts and Cookbooks
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