Transcribe
Translate
English cookbook, 1700
Page 33
More information
digital collection
archival collection guide
transcription tips
then keep em close cover'd to pickle Girkens geather them when little & rub em with a course cloth, then boile some salt & water & poure boiling hott on them, boiling it once a day for 4 or 5 days, then boile some vineger, & when it boiles put your Girkens into, then let them just boile up, & put em into your pipkin, & so boile em the day following & the day after that, them put to em some mace & Cloves lamaen * keep pepper, so cover em close & keep em coole
Saving...
prev
next
then keep em close cover'd to pickle Girkens geather them when little & rub em with a course cloth, then boile some salt & water & poure boiling hott on them, boiling it once a day for 4 or 5 days, then boile some vineger, & when it boiles put your Girkens into, then let them just boile up, & put em into your pipkin, & so boile em the day following & the day after that, them put to em some mace & Cloves lamaen * keep pepper, so cover em close & keep em coole
Szathmary Culinary Manuscripts and Cookbooks
sidebar
