DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

Page 17

To Pickle Barberries.
Having procured Barberries that are not over ripe, pick off the leaves and dead stalks, and put them into Jars, with a large quantity of strong salt and water, and tie them down with a bladder, When you see a scum rising on your barberries, put them into fresh salt and water, but they need no Venegar, their own sharpness being fully sufficient to preserve them.
To Pickle Samphire
Lay green Samphire in a clean pan, and throw over it two or three handfuls of salt; then cover it with Spring water. Let it lie 24 hours, then put it into a clean saucepan, throw in a handful of salt, and cover it with good Vinegar. Cover the pan close, and set it over a slow fire. Let it stand till it is just green j crisp, and then take it off at that moment; for if it should remain till it be soft, it will be spoiled. Put it into your jar, and cover it close

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To Pickle Barberries. Having procured Barberries that are not over ripe, pick off the leaves and dead stalks, and put them into Jars, with a large quantity of strong salt and water, and tie them down with a bladder, When you see a scum rising on your barberries, put them into fresh salt and water, but they need no Venegar, their own sharpness being fully sufficient to preserve them. To Pickle Samphire Lay green Samphire in a clean pan, and throw over it two or three handfuls of salt; then cover it with Spring water. Let it lie 24 hours, then put it into a clean saucepan, throw in a handful of salt, and cover it with good Vinegar. Cover the pan close, and set it over a slow fire. Let it stand till it is just green j crisp, and then take it off at that moment; for if it should remain till it be soft, it will be spoiled. Put it into your jar, and cover it close