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Anne Bayne booke [of recipes] circa 1700
Page 164a
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How to Make Catsup the best way Take your musherams the Largest flaps pill of the cut [holes?] & cutt out part of the gills putt them into a pot with a handful of salt Lett them stand all night the next day send them to the oven to Bayke then straing of your Licker & putt to itt some cinimond nuttmige some rase Ginger a little bay salt a head of garlick 3 or 4 shallot a spoonful of musterd seed give them a boyle when itt is cold strange itt into bottles for uise.------
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How to Make Catsup the best way Take your musherams the Largest flaps pill of the cut [holes?] & cutt out part of the gills putt them into a pot with a handful of salt Lett them stand all night the next day send them to the oven to Bayke then straing of your Licker & putt to itt some cinimond nuttmige some rase Ginger a little bay salt a head of garlick 3 or 4 shallot a spoonful of musterd seed give them a boyle when itt is cold strange itt into bottles for uise.------
How to make Catsup/Ketchup the best way. Take your mushrooms - the largest caps peel off the cut [?] & cutt out part of the gills put them into a pot with a handful of salt. Let them stand all night the next day send them to the oven to bake then strain the liquor and add to it some cinnamon, nutmeg, some grated ginger a little bay, salt , a head of garlic, 3 or 4 shallots, a spoonful of mustard seeds. Boil them together. when it is cold strain it into bottles for use.
Szathmary Culinary Manuscripts and Cookbooks
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