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Edward Kidder cookbook, ca. 1700
Page 56
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To Pickle Gerkins Wash ym. in brine yn. take ym. out & pour on ym. an other brine boyling hott stow ym. down close till ye. next day yn. wipe ym. dry & green ym. in vineger & pour ym. in to yor. potts wth. whole pepper cloves mace & tops of dill slicd nutmeg & ginger wn. cold cover ym. as aforesaid French beans is don ye. same way only leave out ye. dill To Pickle Walnuts Scald ym. & throw ym. in water & salt 9 or 10 days changing it every day. yn. take ym. out & rup ym. in a course cloth pour on ym. ye. same pickle as ye. millons boyling hott ading thereto some mustard seed
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To Pickle Gerkins Wash ym. in brine yn. take ym. out & pour on ym. an other brine boyling hott stow ym. down close till ye. next day yn. wipe ym. dry & green ym. in vineger & pour ym. in to yor. potts wth. whole pepper cloves mace & tops of dill slicd nutmeg & ginger wn. cold cover ym. as aforesaid French beans is don ye. same way only leave out ye. dill To Pickle Walnuts Scald ym. & throw ym. in water & salt 9 or 10 days changing it every day. yn. take ym. out & rup ym. in a course cloth pour on ym. ye. same pickle as ye. millons boyling hott ading thereto some mustard seed
Szathmary Culinary Manuscripts and Cookbooks
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