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Edward Kidder cookbook, ca. 1700
Page 55
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Pickles To Pickle millons or Large Cowcumbers Scoope ym.at one end & take out ye. pulp clean & pour on ym. a brine boyling hott & let it stand 2 or 3 days yn. take ym. out & fill ym. wth. scrapt hors raddish slicd garlick ginger nutmeg whole pepper & large mace yn. take for ye. pickle The best white wine vineger an handfull of salt a quarterd nutmeg whole papper cloves & mace & 2 or 3 racers of ginger boyld up And pourd to ye. millons boyling hott stow ym. down close 2 days wn. you intend to green ym. set ym. over ye. fier in a bell metall pott in their pickle till they are scalding hott & green yn. por ym. into Earthen potts stow ym. down close wn. they are cold cover ym. wth. a wett blader & leather Thus Cover all other Pickles
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Pickles To Pickle millons or Large Cowcumbers Scoope ym.at one end & take out ye. pulp clean & pour on ym. a brine boyling hott & let it stand 2 or 3 days yn. take ym. out & fill ym. wth. scrapt hors raddish slicd garlick ginger nutmeg whole pepper & large mace yn. take for ye. pickle The best white wine vineger an handfull of salt a quarterd nutmeg whole papper cloves & mace & 2 or 3 racers of ginger boyld up And pourd to ye. millons boyling hott stow ym. down close 2 days wn. you intend to green ym. set ym. over ye. fier in a bell metall pott in their pickle till they are scalding hott & green yn. por ym. into Earthen potts stow ym. down close wn. they are cold cover ym. wth. a wett blader & leather Thus Cover all other Pickles
Szathmary Culinary Manuscripts and Cookbooks
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