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Susan Gilbert cookbook, 1848-1887
Page 123
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To Pickle Red Cabbage. Slice into a colander and sprinkle each layer with salt, let it drain 2 days, then put it into Jars. pour over boiling Vinegar enough to cover it. Boil with the vinegar Ginger, Pepper, & a few grains of Cochineal, or red Beet Root, slice to give it a beautiful colour. Cauliflower after being sliced & thrown in will look of a fine colour. Susan Gilbert. Almond Drops 1/2 lb of Flour, 1/2 lb powdered loaf sugar, 1/2 oz bitter almonds beaten in a Mortar with the sugar, 1/2 oz sweet almonds sliced, 2 Eggs, Mix all well together, and place them on tins, in pieces the size of a walnut. Mrs. E. Brooks receipt 1853
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To Pickle Red Cabbage. Slice into a colander and sprinkle each layer with salt, let it drain 2 days, then put it into Jars. pour over boiling Vinegar enough to cover it. Boil with the vinegar Ginger, Pepper, & a few grains of Cochineal, or red Beet Root, slice to give it a beautiful colour. Cauliflower after being sliced & thrown in will look of a fine colour. Susan Gilbert. Almond Drops 1/2 lb of Flour, 1/2 lb powdered loaf sugar, 1/2 oz bitter almonds beaten in a Mortar with the sugar, 1/2 oz sweet almonds sliced, 2 Eggs, Mix all well together, and place them on tins, in pieces the size of a walnut. Mrs. E. Brooks receipt 1853
Szathmary Culinary Manuscripts and Cookbooks
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