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Susan Gilbert's late nineteenth century British cookery manuscript

Page 32

To preserve Figs
To every pound of fruit, put 1 lb of loaf sugar and 1 tea cup-ful of water, put the fruit in and just scald it let it stand 3 or 4 days, and then boil the syrup again. Mrs. G -
To Pickle Mushroom Buttons
Rub them well with salt, with a piece new flannel, put them in strong salt water, if the water be discoloured, put them a second time into strong salt water, fill a stew-pan with strong salt water and make it boil, put as many mushrooms as will lay on the surface of the water and simmer them 5 minutes, take them out and lay between them two cloths till cold put them into large necked Bottles with a few blades of mace and fill them up with distilled vinegar, cork them closely and tie them down with bladder. put a tea spoonful of Salid oil on the top of each bottle before corking down. Mrs G -

Saving...

To preserve Figs To every pound of fruit, put 1 lb of loaf sugar and 1 tea cup-ful of water, put the fruit in and just scald it let it stand 3 or 4 days, and then boil the syrup again. Mrs. G - To Pickle Mushroom Buttons Rub them well with salt, with a piece new flannel, put them in strong salt water, if the water be discoloured, put them a second time into strong salt water, fill a stew-pan with strong salt water and make it boil, put as many mushrooms as will lay on the surface of the water and simmer them 5 minutes, take them out and lay between them two cloths till cold put them into large necked Bottles with a few blades of mace and fill them up with distilled vinegar, cork them closely and tie them down with bladder. put a tea spoonful of Salid oil on the top of each bottle before corking down. Mrs G -