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English cookbook, ca. 1824
Page 2
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To make [?] Pickles or [Piccalillo?]. Take a Cauliflower, a while cabbage, a few small cucumbers, Radish Pods, Kidney beans, a little Beet root, and anything else commonly pickled. put them into a hair seive, and then a large handfull of salt over them. then set them in the sun or before the fire for three days to dry, when all the water [?] [?] out of them put them into a large earthen Pot, in layers, and between each put a handfull of brown [?] feed; then take as much Vinegar as you think will cover them, and to every 4 quarts add 1 oz. [Tarmeric?] boil them together and pour if [hot?] [open?] the Pickles, let it stand [?] days on hearth, or till all
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To make [?] Pickles or [Piccalillo?]. Take a Cauliflower, a while cabbage, a few small cucumbers, Radish Pods, Kidney beans, a little Beet root, and anything else commonly pickled. put them into a hair seive, and then a large handfull of salt over them. then set them in the sun or before the fire for three days to dry, when all the water [?] [?] out of them put them into a large earthen Pot, in layers, and between each put a handfull of brown [?] feed; then take as much Vinegar as you think will cover them, and to every 4 quarts add 1 oz. [Tarmeric?] boil them together and pour if [hot?] [open?] the Pickles, let it stand [?] days on hearth, or till all
Szathmary Culinary Manuscripts and Cookbooks
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