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English cookbook, 1750-1780
Page 87
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To Dry Hartichocks Take ym wn ye bottoms are larg & boyle ym as you would do to eat yn take ye leaves & ye choke from ym & put ym into watter & white wine vinegar & salt let ym lye half day in yt pickle yn take ym out & dry ym very well wt a cloth & lay ym one by one upon a thin plat or Earthen dish & sett ym in to a oven to dry after you have baked any thing & wn ye are dry keep ym for use. To Coller a Pigg Take ye pigg kill & [dress?] it yn lay it in watter 3 or 4 hours to make it white Shifting ye watter some times yn take of ye head & cut it down ye back & bone it yn have some sage shred very fine wt a very little winter savory if you please & some paper salt, cloves mace finley beaten [mix?] ye hearbs & seasine to gether yn take ye pig out of ye watter & wipe it well & seasine it on ye in side & make 2 rols of it each side one or more if you please yn sow it up very close & [illegible] in a cloth & [illegible] it wt brade top & tye up both ends & boyle it in milk & watter wn it is enough take it up & wn it is cold put it in to a pickle made of half watter & vinegar & half white wine wt some whole paper salt, cloves, & mace & a little lemon peell wn it is cold put in ye collored pig with ye head [wc?] all so you must boyle wt ye collors & keep it for use.
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To Dry Hartichocks Take ym wn ye bottoms are larg & boyle ym as you would do to eat yn take ye leaves & ye choke from ym & put ym into watter & white wine vinegar & salt let ym lye half day in yt pickle yn take ym out & dry ym very well wt a cloth & lay ym one by one upon a thin plat or Earthen dish & sett ym in to a oven to dry after you have baked any thing & wn ye are dry keep ym for use. To Coller a Pigg Take ye pigg kill & [dress?] it yn lay it in watter 3 or 4 hours to make it white Shifting ye watter some times yn take of ye head & cut it down ye back & bone it yn have some sage shred very fine wt a very little winter savory if you please & some paper salt, cloves mace finley beaten [mix?] ye hearbs & seasine to gether yn take ye pig out of ye watter & wipe it well & seasine it on ye in side & make 2 rols of it each side one or more if you please yn sow it up very close & [illegible] in a cloth & [illegible] it wt brade top & tye up both ends & boyle it in milk & watter wn it is enough take it up & wn it is cold put it in to a pickle made of half watter & vinegar & half white wine wt some whole paper salt, cloves, & mace & a little lemon peell wn it is cold put in ye collored pig with ye head [wc?] all so you must boyle wt ye collors & keep it for use.
Szathmary Culinary Manuscripts and Cookbooks
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