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English cookbook, 1800s
Page 8
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three times, but take ears that they go not too soft, then take this outside skin off and lay them a draining so that all the water go out, and they be very dry. To make this Pickel, take white-wine vinegar, boil it with a few cloves, and mace, and whole pepper, and slic'd nutmeg, and some salt: then let it stand till the pickle is cold, then put them in and tie them down, and they'll go fit for use. To make a fresh pickle for anchovies. Take some salt and water, let your water be very salt, and put in a little chipt logwood; but before they are put into the pickel, you must take care to wash them clean, in salt and water; and then put them into the cold pickel. To pickle green walnuts. Gather your walnuts very young, in a very dry day, here steep them in vinegar 24 hours, then take and wipe them with a clean flannel, and you'll perceive a skin to rise on them, take that off clean, then steep them again as before in beer vinegar 24 hours, then make holes in every one of them with a bodkin: then take cloves, and mace, and nutmeg, and mustard-seed, and beat them all together: then fill the holes up with the ingredients mentioned. Then take white-wine vinegar, and boil it with salt and whole pepper, and throw in little mustard-seed, then let it stand till it is cold, then put your walnuts in, and this them down, and they'll go fit for use. -Jinkyeong Kim
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three times, but take ears that they go not too soft, then take this outside skin off and lay them a draining so that all the water go out, and they be very dry. To make this Pickel, take white-wine vinegar, boil it with a few cloves, and mace, and whole pepper, and slic'd nutmeg, and some salt: then let it stand till the pickle is cold, then put them in and tie them down, and they'll go fit for use. To make a fresh pickle for anchovies. Take some salt and water, let your water be very salt, and put in a little chipt logwood; but before they are put into the pickel, you must take care to wash them clean, in salt and water; and then put them into the cold pickel. To pickle green walnuts. Gather your walnuts very young, in a very dry day, here steep them in vinegar 24 hours, then take and wipe them with a clean flannel, and you'll perceive a skin to rise on them, take that off clean, then steep them again as before in beer vinegar 24 hours, then make holes in every one of them with a bodkin: then take cloves, and mace, and nutmeg, and mustard-seed, and beat them all together: then fill the holes up with the ingredients mentioned. Then take white-wine vinegar, and boil it with salt and whole pepper, and throw in little mustard-seed, then let it stand till it is cold, then put your walnuts in, and this them down, and they'll go fit for use. -Jinkyeong Kim
Szathmary Culinary Manuscripts and Cookbooks
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