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English cookbook, 1750-1780
Page 129
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To Pickle Mellons like Mangoes Take the smallest Mellons cut a hole at the End, as small as you can, to gett out the Seeds, pare off the green Rine, then to two Dozen, take an oz & half of Tumerick, rub it over Mellon with your finger: Take 1/2 lb of flower Mustard & put a little of it with a Clove of Garlick & a bit of ginger sliced thin & a little salt into each Mellon you must not stop the Hole but lett the pickle run thro' which must be made as follows - Take the remaining part of the flower of Mustard & Turmerick & some mace, Jamaica pepper, black pepper & Ginger scraped, some shallots sliced, & some salt, boil all these in a quantity of good Vinegar sufficient to Cover them very well & pour it boiling hot on the Mellons - lett them stand a day or two
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To Pickle Mellons like Mangoes Take the smallest Mellons cut a hole at the End, as small as you can, to gett out the Seeds, pare off the green Rine, then to two Dozen, take an oz & half of Tumerick, rub it over Mellon with your finger: Take 1/2 lb of flower Mustard & put a little of it with a Clove of Garlick & a bit of ginger sliced thin & a little salt into each Mellon you must not stop the Hole but lett the pickle run thro' which must be made as follows - Take the remaining part of the flower of Mustard & Turmerick & some mace, Jamaica pepper, black pepper & Ginger scraped, some shallots sliced, & some salt, boil all these in a quantity of good Vinegar sufficient to Cover them very well & pour it boiling hot on the Mellons - lett them stand a day or two
Szathmary Culinary Manuscripts and Cookbooks
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