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English cookbook, 1820
Page 135
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To Pickle Barberry's Mix one pint of Spring Water, and one pint and a quarter of White wine Vinegar half a pound of lump Sugar and three Table spoonfuls of Salt put as many of your worst Barberry's into the liquor as will lay easily in it. boil this gently fifteen minutes Scum off all that rises and let it stand till cold then have ready you finest Bunches - steep them for a few minutes in distilled Vinegar, Shake them as you take them out, - and lay them in Jars pour over them the other liquor clear and cover them close - they will be ready in two months. Lip Salve Two ounces of Hogs Lard two of white wax one Ounce of Spermacetti one Ounce of Oil of Almonds - one dracm of Alkanite root finely powder'd two or three lumps of Sugar- six Raisins cut small put all together into an Earthen pot and set it on the fire till dissolved - them Strain it thro' Muslin.
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To Pickle Barberry's Mix one pint of Spring Water, and one pint and a quarter of White wine Vinegar half a pound of lump Sugar and three Table spoonfuls of Salt put as many of your worst Barberry's into the liquor as will lay easily in it. boil this gently fifteen minutes Scum off all that rises and let it stand till cold then have ready you finest Bunches - steep them for a few minutes in distilled Vinegar, Shake them as you take them out, - and lay them in Jars pour over them the other liquor clear and cover them close - they will be ready in two months. Lip Salve Two ounces of Hogs Lard two of white wax one Ounce of Spermacetti one Ounce of Oil of Almonds - one dracm of Alkanite root finely powder'd two or three lumps of Sugar- six Raisins cut small put all together into an Earthen pot and set it on the fire till dissolved - them Strain it thro' Muslin.
Szathmary Culinary Manuscripts and Cookbooks
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