DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

Transcribe
Translate

Page 82

Souei Crout  Mrs Gibbs
Take very good large White Cabbage, split them in two, cut out the hard part joining the Stalk, then cut it as thin as possible you can put it into a Stone Jar or small Cask a layer of Cabbage a good handful of Salt - and some Juniper Berries - fill the Jar in this manner - then put a Stone or weight with a piece of fine Cloth under it, and keep it in a Cellar - when it begins to work you must take off the cloth every other day and wash it clean - 
Barberry Lozenges
When your Barberry's are quite ripe pick them from the Stalks, lay them on a large earthen dish and set them before the fire when you perceive them dent down they are enough - them rub them thro' a sieve with a Silver Spoon till you have got the pulp - then have ready your loaf Sugar finely sifted - mix them together to a stiff paste putting a spoonful of Sugar at a time into the pulp then let it stand in a very cool place two or three days, it must then be roll'd and cut out with a Tin into little Cakes.

Saving...

Souei Crout Mrs Gibbs Take very good large White Cabbage, split them in two, cut out the hard part joining the Stalk, then cut it as thin as possible you can put it into a Stone Jar or small Cask a layer of Cabbage a good handful of Salt - and some Juniper Berries - fill the Jar in this manner - then put a Stone or weight with a piece of fine Cloth under it, and keep it in a Cellar - when it begins to work you must take off the cloth every other day and wash it clean - Barberry Lozenges When your Barberry's are quite ripe pick them from the Stalks, lay them on a large earthen dish and set them before the fire when you perceive them dent down they are enough - them rub them thro' a sieve with a Silver Spoon till you have got the pulp - then have ready your loaf Sugar finely sifted - mix them together to a stiff paste putting a spoonful of Sugar at a time into the pulp then let it stand in a very cool place two or three days, it must then be roll'd and cut out with a Tin into little Cakes.