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Robert Godfrey receipts, 1665-1799
Page 103
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three or four days to work [y?], stop up the Bung hole very close it is best when it stands 6 Months in [y?] Barrell the [Eloer?] Berrys must be very well picked and Baked in [y?]. Oven then [prefied?] or strained through a thin cloth the rule to answer this receipt is 3 hundred weight of Raisons to make a hogshead of wine To pickle Onions------ take A peck of St Thomas Onions and those about the [bignets?] of a nutmeg and peel them to the size of a small nut then be sure to take of [y?] thin skin that is [illegible] the peeling as you peel them throw them into a [sive?] then throw 3 or 4 handful of salt over them and let them stand 24 hours then make the pickle of white wine vinegar ginger mace and nutmegs boyle these together and let it stand till [cold?] then shake [y?] onions from the salt and put them into it and put in 4 or 6 bay leaves you may boyle your pickle up once in 6 weeks and when it is cold put your onions in again and that will preserve them
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three or four days to work [y?], stop up the Bung hole very close it is best when it stands 6 Months in [y?] Barrell the [Eloer?] Berrys must be very well picked and Baked in [y?]. Oven then [prefied?] or strained through a thin cloth the rule to answer this receipt is 3 hundred weight of Raisons to make a hogshead of wine To pickle Onions------ take A peck of St Thomas Onions and those about the [bignets?] of a nutmeg and peel them to the size of a small nut then be sure to take of [y?] thin skin that is [illegible] the peeling as you peel them throw them into a [sive?] then throw 3 or 4 handful of salt over them and let them stand 24 hours then make the pickle of white wine vinegar ginger mace and nutmegs boyle these together and let it stand till [cold?] then shake [y?] onions from the salt and put them into it and put in 4 or 6 bay leaves you may boyle your pickle up once in 6 weeks and when it is cold put your onions in again and that will preserve them
Szathmary Culinary Manuscripts and Cookbooks
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