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Anne Bayne booke [of recipes] circa 1700
Page 202
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(202) To pickle walnutts. the pickle gives a good taist in any made dish. Take walnutts before they are sheld. lay them in salt & water till the bitternesse is gone. then take some dill & lay in a glasse bodome. & then the [nutts?] & salt till the glasse be full then put in ginger & cloves & mace & Jamaica pepper & some garlick then strew some mustard seed. & fill your glasse with very good vinegar. lie it close it must not be stird of 3 moneths To pickle sprats like Anchovies Take the largest sprats & cut of the heads. salt them a little over night. then take a little barrell & lay in a laire of bay salt & a laire of sprats & a few bay leaves & so lay laires of each till they all be fild up. & cover them over at the top with bay salt. & head up your vessell close that no aire git in. & set them in a root seller & turne the vessell upside downe onse a weeke they will be fit to use in 3 weekes.
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(202) To pickle walnutts. the pickle gives a good taist in any made dish. Take walnutts before they are sheld. lay them in salt & water till the bitternesse is gone. then take some dill & lay in a glasse bodome. & then the [nutts?] & salt till the glasse be full then put in ginger & cloves & mace & Jamaica pepper & some garlick then strew some mustard seed. & fill your glasse with very good vinegar. lie it close it must not be stird of 3 moneths To pickle sprats like Anchovies Take the largest sprats & cut of the heads. salt them a little over night. then take a little barrell & lay in a laire of bay salt & a laire of sprats & a few bay leaves & so lay laires of each till they all be fild up. & cover them over at the top with bay salt. & head up your vessell close that no aire git in. & set them in a root seller & turne the vessell upside downe onse a weeke they will be fit to use in 3 weekes.
Szathmary Culinary Manuscripts and Cookbooks
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