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John and Henry Locke cookery archive, item 4, 1820s?
Page 3
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To make "Lockes Gloucestershire Relish" Take a quantity of green walnuts Prick them with a fork and throw them into salt & water for three days. Let them turn black in the air. put them into large [illegible]. Just cover them with boiling vinegar lie down. Repeat this at the end of a month. Then squeeze them in a press. Then boil 1 pound of shalots in 2 quarts of vinegar [underlined] 5 minutes. Cover till cold. [/underlined] Put 6 quarts of the walnut juice, the 2 quarts of shalot vinegar, strained, 4 Gallons of Chutnee sauce. 1 quart of tomato sauce. 3 pints of India Soy into a tub. Mix well, bottle & cork. [underlined] The shalots to be sliced up [/underlined] ^[3 qrts 1 pt]
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To make "Lockes Gloucestershire Relish" Take a quantity of green walnuts Prick them with a fork and throw them into salt & water for three days. Let them turn black in the air. put them into large [illegible]. Just cover them with boiling vinegar lie down. Repeat this at the end of a month. Then squeeze them in a press. Then boil 1 pound of shalots in 2 quarts of vinegar [underlined] 5 minutes. Cover till cold. [/underlined] Put 6 quarts of the walnut juice, the 2 quarts of shalot vinegar, strained, 4 Gallons of Chutnee sauce. 1 quart of tomato sauce. 3 pints of India Soy into a tub. Mix well, bottle & cork. [underlined] The shalots to be sliced up [/underlined] ^[3 qrts 1 pt]
Szathmary Culinary Manuscripts and Cookbooks
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