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Miss Caldwell's book, 1757-1790
Page 104a
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(104) in a glaz'd Pickling Pott, untill it be full, let them be cover'd and set by for two days and two Nights in their Liquor then turn them Exactly on the Mouth of the Pott to drain, then take What Quantity you please of spices (unground) such as Mace, white pepper Slic'd Ginger & Cloves, then boil as much White Wine Vinegar as will cover them, and pour it over them boiling Hot, cover them Close for three days, then pour off that pickle & boil it up again & pour it hot on them as before & be sure that they are Cover'd with the Vinegar, then cover them up Close & in a fortnight they will be fitt to be Used.
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(104) in a glaz'd Pickling Pott, untill it be full, let them be cover'd and set by for two days and two Nights in their Liquor then turn them Exactly on the Mouth of the Pott to drain, then take What Quantity you please of spices (unground) such as Mace, white pepper Slic'd Ginger & Cloves, then boil as much White Wine Vinegar as will cover them, and pour it over them boiling Hot, cover them Close for three days, then pour off that pickle & boil it up again & pour it hot on them as before & be sure that they are Cover'd with the Vinegar, then cover them up Close & in a fortnight they will be fitt to be Used.
Szathmary Culinary Manuscripts and Cookbooks
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