DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 53

A Receipt for Making Gingerbread Mrs Baines
1 pound of flower, four ounces of butter
1 pd of treacle, two ounces of carraway seeds
1 ounce of powdered ginger, 1/2 an ounce of pot ashes 
1 ounce of candied lemon
bake it in a slow oven three quarters of an hour pour a wine glass of Brandy on the cake whilst it is hot.
Cucumber vinegar - John Harvey [Eryt?]
Pare and slice fifteen large cucumbers, put them in a stone jar with three pints of best white wine vinegar, 6 large onions sliced, thru Eschalots two table spoonfulls of salt, 3 teaspoonfulls of black pepper and half a spoonful of cayenne. After standing four days, boil it up altogether when cold strain & bottle the liquor Rosin the corks - observe that it is not required to cork clear and that it should be shaken before it is used. 
To pickle ripe cucumbers
Take a [scourge?] of ripe cucumbers, rind and cut them in quarters, and scrape out the inside then put them in a jar with as much salt and water as will cover them. Let them remain two days then take them out, and lay them on a cloth to dry, when dry put them on a slow fire and add as much white wine vinegar as will cover them. Onions or garlick & horse raddish to be put with the cucumbers in the salt and water, when you put the cucumbers in the vinegar dd a whole nutmeg [some?] alspice and long pepper t those ingredients boil with the cucumbers exactly minutes then put them in a jar and keep

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A Receipt for Making Gingerbread Mrs Baines 1 pound of flower, four ounces of butter 1 pd of treacle, two ounces of carraway seeds 1 ounce of powdered ginger, 1/2 an ounce of pot ashes 1 ounce of candied lemon bake it in a slow oven three quarters of an hour pour a wine glass of Brandy on the cake whilst it is hot. Cucumber vinegar - John Harvey [Eryt?] Pare and slice fifteen large cucumbers, put them in a stone jar with three pints of best white wine vinegar, 6 large onions sliced, thru Eschalots two table spoonfulls of salt, 3 teaspoonfulls of black pepper and half a spoonful of cayenne. After standing four days, boil it up altogether when cold strain & bottle the liquor Rosin the corks - observe that it is not required to cork clear and that it should be shaken before it is used. To pickle ripe cucumbers Take a [scourge?] of ripe cucumbers, rind and cut them in quarters, and scrape out the inside then put them in a jar with as much salt and water as will cover them. Let them remain two days then take them out, and lay them on a cloth to dry, when dry put them on a slow fire and add as much white wine vinegar as will cover them. Onions or garlick & horse raddish to be put with the cucumbers in the salt and water, when you put the cucumbers in the vinegar dd a whole nutmeg [some?] alspice and long pepper t those ingredients boil with the cucumbers exactly minutes then put them in a jar and keep