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Anne Bayne booke [of recipes] circa 1700
Page 161
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(161) To pickle grapes Take your grapes when they are almost ripe & put them into your pott or glasse in bunchis your pickle must be made of white wine & sugar you must put to it a quart of white wine & halfe a pound of sugar then tie them close downe & in a fortnights time they are fit to eat. To pickle barberries Take your barberries when they are very rid in bunches pick of all the leaves. & wash them then take spring water, & make it as salt as it will beare and egg. then take some loose berries & beat them in a mortar & strain the juice into your water you must put a little water into your berries as you beat them. & when you have got out all the Juice. boile your pickle & Juice together then let it stand till it be cold then put in your barberries & so keepe them for your use this is a very good way.
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(161) To pickle grapes Take your grapes when they are almost ripe & put them into your pott or glasse in bunchis your pickle must be made of white wine & sugar you must put to it a quart of white wine & halfe a pound of sugar then tie them close downe & in a fortnights time they are fit to eat. To pickle barberries Take your barberries when they are very rid in bunches pick of all the leaves. & wash them then take spring water, & make it as salt as it will beare and egg. then take some loose berries & beat them in a mortar & strain the juice into your water you must put a little water into your berries as you beat them. & when you have got out all the Juice. boile your pickle & Juice together then let it stand till it be cold then put in your barberries & so keepe them for your use this is a very good way.
Szathmary Culinary Manuscripts and Cookbooks
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