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Jane Lymburner cookbook, Jan. 2, 1817
Page 40
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To Pickle Cabbage Take a large red cabbage and cut it in thin slices season some vinegar with what spice you think fit then put it on scalding hot two or three times To Preserv goosberry Gather them when dry full grown and not ripe pick them one by one put them into glasses bottls that are clean and dry and cork them close with new corks then put a kettle of water on the fire and put in the bottls with care wet not the corks but let the water come up to the necks make a gentle fire
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To Pickle Cabbage Take a large red cabbage and cut it in thin slices season some vinegar with what spice you think fit then put it on scalding hot two or three times To Preserv goosberry Gather them when dry full grown and not ripe pick them one by one put them into glasses bottls that are clean and dry and cork them close with new corks then put a kettle of water on the fire and put in the bottls with care wet not the corks but let the water come up to the necks make a gentle fire
Szathmary Culinary Manuscripts and Cookbooks
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