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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 38
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them dry with a Flannel & put them in a close Pot to the Pickle you make, the Pickle is cold Alegar with long Pepper, Cloves & Mace; some Cloves, Pepper, Ginger, & Horseradish, Lemon Peel, Mustard, & a good Deal of Garlick should be ready steep'd for the Walnuts, & then they will look like olives; keep y.r Pots close covered making use of wooden Spoons, for the Hand Spoils Pickles - To pickle Lemons. Take your Lemons & peel them extremely thin pick them across at each end about an Inch deep; you may either leave the Pulp in or take it out; must be quite filled with Salt at both Ends & rub'd well on the outside w.th Salt
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them dry with a Flannel & put them in a close Pot to the Pickle you make, the Pickle is cold Alegar with long Pepper, Cloves & Mace; some Cloves, Pepper, Ginger, & Horseradish, Lemon Peel, Mustard, & a good Deal of Garlick should be ready steep'd for the Walnuts, & then they will look like olives; keep y.r Pots close covered making use of wooden Spoons, for the Hand Spoils Pickles - To pickle Lemons. Take your Lemons & peel them extremely thin pick them across at each end about an Inch deep; you may either leave the Pulp in or take it out; must be quite filled with Salt at both Ends & rub'd well on the outside w.th Salt
Szathmary Culinary Manuscripts and Cookbooks
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