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Miss Collins recipe collection manuscript, 19th century?
Page 16
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India pickle Cut three hard cabbages in slices, and the stalk in shapes, add french beans, colliflowers, small onions, and small cucumbers with any other vegetable you please, put them all in a pan with a handfull of salt between each Layer, let it remain a night, in the morning take it up in a sieve and place it in the sun, or before the fire to dry, let it be quite dry, then put it into a pot, allowing room for its swelling. Take six quarts of white wine vinager, cloves mace, and ginger pounded half an ounce each the rind of a Lemon, a large stick of horse-raddish sliced a quarter of a pound of bruised mustard seed in a muslin bag, which take out when boiled, quarter a pound of whole pepper half an ounce of long pepper, and three large spoonsfull of Cayenne. Boil the whole half an hour, and pour it boiling hot on the Vegetables stop it close. You mad add some cloves of Garlick, and three pennyworth of powder of [Tarminack?] if you liked, in that case it must be boiled also. It will not be fit for use till four or five months.
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India pickle Cut three hard cabbages in slices, and the stalk in shapes, add french beans, colliflowers, small onions, and small cucumbers with any other vegetable you please, put them all in a pan with a handfull of salt between each Layer, let it remain a night, in the morning take it up in a sieve and place it in the sun, or before the fire to dry, let it be quite dry, then put it into a pot, allowing room for its swelling. Take six quarts of white wine vinager, cloves mace, and ginger pounded half an ounce each the rind of a Lemon, a large stick of horse-raddish sliced a quarter of a pound of bruised mustard seed in a muslin bag, which take out when boiled, quarter a pound of whole pepper half an ounce of long pepper, and three large spoonsfull of Cayenne. Boil the whole half an hour, and pour it boiling hot on the Vegetables stop it close. You mad add some cloves of Garlick, and three pennyworth of powder of [Tarminack?] if you liked, in that case it must be boiled also. It will not be fit for use till four or five months.
Szathmary Culinary Manuscripts and Cookbooks
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