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Edward Kidder cookbook, ca. 1700
Page 59
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To Pickle oysters Take a qt. of large oysters in ye fall of ye. moon perboyld in their own liquor for ye. pickle take ye. liquor a pt. of white wine & vineger mace papper & salt boyle & scum it wn. cold keep ye. oysters in this pickle To Pickle Pidgeons Boyle yor. pidgeons wth. whole spice in 3 pts. of water a pt. of white wine a pt. of vineger wn. boyle take ym. up & wn. cold keep ym. in this pickle To Pickle Tongues Blanch ym. being boyld in water & salt & put ym. in a pott or barrel & make ye. pickle of as much white wine vineger as will fill it boyld up wth. savory spice ginger a faggot of sweetherbs wn. cold put in ye. tongues wth. slicd lemon & cover ym. close
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To Pickle oysters Take a qt. of large oysters in ye fall of ye. moon perboyld in their own liquor for ye. pickle take ye. liquor a pt. of white wine & vineger mace papper & salt boyle & scum it wn. cold keep ye. oysters in this pickle To Pickle Pidgeons Boyle yor. pidgeons wth. whole spice in 3 pts. of water a pt. of white wine a pt. of vineger wn. boyle take ym. up & wn. cold keep ym. in this pickle To Pickle Tongues Blanch ym. being boyld in water & salt & put ym. in a pott or barrel & make ye. pickle of as much white wine vineger as will fill it boyld up wth. savory spice ginger a faggot of sweetherbs wn. cold put in ye. tongues wth. slicd lemon & cover ym. close
Szathmary Culinary Manuscripts and Cookbooks
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