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English cookbook, 1800s
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Transcribed by Paige DeWane FIRST PARAGRAPH: To Pickle Mushrooms Gather them in a dry Morning, the small one's do best, them that are open to be pill'd out side and in, them that are not whipe them clean with a flannel cloth, then take them and put them into a pail of spring water as you doe them, then put them into a little salt and water, and boil them a few minutes, then strain them and put them into cold water: then take them and dry them in a cloth, all the water well from them: Then take the best white wine Vinegar, put into your liquor a little salt, some white pepper, a little cloves, a little Mace; boil them all together, and when it is cold put your Mushrooms in and tie them down, and they will be very White and Good. SECOND PARAGRAPH: A receipt for Mangoe Take green Cucumbers full grown, cut a hole on the side of them, and take all the seeds out, clean them, put into the cucumbers a few cloves, a blade or two of mace, and a slice or two of nutmeg, a few kernels of whole pepper, and cloud of garlic: then fill your cucumber full of whole mustard seed, then put the pieces that you cut out on again, and tie it up close: put some salt on your vinegar when you boil it and scald them nine days once every
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Transcribed by Paige DeWane FIRST PARAGRAPH: To Pickle Mushrooms Gather them in a dry Morning, the small one's do best, them that are open to be pill'd out side and in, them that are not whipe them clean with a flannel cloth, then take them and put them into a pail of spring water as you doe them, then put them into a little salt and water, and boil them a few minutes, then strain them and put them into cold water: then take them and dry them in a cloth, all the water well from them: Then take the best white wine Vinegar, put into your liquor a little salt, some white pepper, a little cloves, a little Mace; boil them all together, and when it is cold put your Mushrooms in and tie them down, and they will be very White and Good. SECOND PARAGRAPH: A receipt for Mangoe Take green Cucumbers full grown, cut a hole on the side of them, and take all the seeds out, clean them, put into the cucumbers a few cloves, a blade or two of mace, and a slice or two of nutmeg, a few kernels of whole pepper, and cloud of garlic: then fill your cucumber full of whole mustard seed, then put the pieces that you cut out on again, and tie it up close: put some salt on your vinegar when you boil it and scald them nine days once every
Szathmary Culinary Manuscripts and Cookbooks
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