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Anne Bayne booke [of recipes] circa 1700
Page 166
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(166) To pickle rock samper Take about halfe a peck throw it into water & bay salt shift it every day for 3 daies. then put it into a pan & cover it with water & salt & a paper & let it boile till it be pretty tender. then take it out & pick it very cleane from all the dirt & put it into your pan with some fresh water & salt & a little Eleker & hang it a great height over the fire to greent & when it is greene put it into the pots you intend to keepe it in. & strew amongst it some bay leaves some Jamaica pepper & slict ginger & a few cloves & mace then take as much Eleker as you think will cover them & boile it well with your spices & power it hot upon it & cover it to keepe in the steame. & when it is cold tie it up with lether & keepe it for your use.
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(166) To pickle rock samper Take about halfe a peck throw it into water & bay salt shift it every day for 3 daies. then put it into a pan & cover it with water & salt & a paper & let it boile till it be pretty tender. then take it out & pick it very cleane from all the dirt & put it into your pan with some fresh water & salt & a little Eleker & hang it a great height over the fire to greent & when it is greene put it into the pots you intend to keepe it in. & strew amongst it some bay leaves some Jamaica pepper & slict ginger & a few cloves & mace then take as much Eleker as you think will cover them & boile it well with your spices & power it hot upon it & cover it to keepe in the steame. & when it is cold tie it up with lether & keepe it for your use.
Szathmary Culinary Manuscripts and Cookbooks
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