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American cookbook, 1850-1870
Page 8
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Pickled Oysters Take a hundred and fifty five large oysters and remove all bits of shells from them. Put them in a porcelain lined vessel, and add salt to your taste. Set them in the and let them; just come to a boil. Then take out the oysters and leave the liquor in the skillet. Add to it 1 quart of cider vinigar, a large spoonful of blades of mace, 5 dozen whole cloves and 3 dozen peppercorns. Let it boil for about 5 minutes, and when cold pour this over the oysters. Grated Cucumbers. Take full sized green cucumbers, pare and grate them on a coarse grater. Put them in a triangular shaped muslin bag, in a cool place, and let them drain over night. Next morning take them out and add vinegar, pepper & salt to suit the taste. Tie up in close jars and keep in a cool place. Mrs. Noble's receipt.
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Pickled Oysters Take a hundred and fifty five large oysters and remove all bits of shells from them. Put them in a porcelain lined vessel, and add salt to your taste. Set them in the and let them; just come to a boil. Then take out the oysters and leave the liquor in the skillet. Add to it 1 quart of cider vinigar, a large spoonful of blades of mace, 5 dozen whole cloves and 3 dozen peppercorns. Let it boil for about 5 minutes, and when cold pour this over the oysters. Grated Cucumbers. Take full sized green cucumbers, pare and grate them on a coarse grater. Put them in a triangular shaped muslin bag, in a cool place, and let them drain over night. Next morning take them out and add vinegar, pepper & salt to suit the taste. Tie up in close jars and keep in a cool place. Mrs. Noble's receipt.
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