DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 201

Pink Cream - Mrs Charge
2 oz of Isinglass 1 quart of cream a gill of Fruit, beat up with cream
To Make Yellow Pickle - Mrs. Gate
Take 2 ounces of Black pepper & 2 Do of white, 2 ounces turmarich, on do of Brown - & one of Yellow mustard seed half an ounce of Mace, 1/4 of an oz of cloves - one nutmeg bruised - one owner & 1/2 of white ginger bruised 2 ounces of Garlic, a large stick of Horseradish - 6 Bay leaves, put all those ingrediants into a canvas, pour 3 quarts of boiling vinegar - keep it close covered up for a fortnight by the fire, at the same time prepare yellow Cabbage & Cauliflower in the following way, put your Cabbage the same as you do Red Cabbage, let your Cauliflower be in small peices, when you have cut it put into a Earthen pot, and through a large handful of salt over it - stirring it once for three day then put it in to a sieve and dry it well when it is quite dry put it into a pot, and pour kettle of boiling water over it, let stand till cold pour the water from it - and boil it again, and pour it the cabbage again, drain it, then put the cabbage to the pickle - let it stand by the fire boiling up the pickle every 3 days - 3 times over put in two tabespoonfuls fresh made mustard, and one teaspoonful of cayenne pepper cover it up with a Bladder - it will be ready in as month & will keep 2 or 3 years

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Pink Cream - Mrs Charge 2 oz of Isinglass 1 quart of cream a gill of Fruit, beat up with cream To Make Yellow Pickle - Mrs. Gate Take 2 ounces of Black pepper & 2 Do of white, 2 ounces turmarich, on do of Brown - & one of Yellow mustard seed half an ounce of Mace, 1/4 of an oz of cloves - one nutmeg bruised - one owner & 1/2 of white ginger bruised 2 ounces of Garlic, a large stick of Horseradish - 6 Bay leaves, put all those ingrediants into a canvas, pour 3 quarts of boiling vinegar - keep it close covered up for a fortnight by the fire, at the same time prepare yellow Cabbage & Cauliflower in the following way, put your Cabbage the same as you do Red Cabbage, let your Cauliflower be in small peices, when you have cut it put into a Earthen pot, and through a large handful of salt over it - stirring it once for three day then put it in to a sieve and dry it well when it is quite dry put it into a pot, and pour kettle of boiling water over it, let stand till cold pour the water from it - and boil it again, and pour it the cabbage again, drain it, then put the cabbage to the pickle - let it stand by the fire boiling up the pickle every 3 days - 3 times over put in two tabespoonfuls fresh made mustard, and one teaspoonful of cayenne pepper cover it up with a Bladder - it will be ready in as month & will keep 2 or 3 years