DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 24

To make French Bread.
One large spoonfull of Powder Sugar Three Eggs yolks & Whites, well beat and half a pint of Yeast, put it into four Pounds of Flour with a Quart Milk give it one Stir round with yr Hand, then cover it over with the Flour till the Yeast rises at Top, then make it into dough, let it stand about a Quarter of an hour and then make it into Rolls, and bake them in a quick oven about half an hour; those proper for Breakfast will only take about twenty minutes.
To make
India Pickles
Put into a Gallon of Crab Vinegar, or white wine vinegar which you Prefer a Quarter of a Pound of Ginger bruised in a Mortar, two ounces of cloves of Garlick peeled, an ounce of White Mustard-seed a little bruised, half an ounce of Whole black pepper, half a an ounce of fine Powdered Turmarick, and Six long pepper Corns whole.
Cut your Cabbage on a Dry Day, Slice the best part of the Inside as you Please, put it in a brine of salt & Water 24 hours. next day change the brine for a fresh one, this will fetch the Water out of the Cabbage, the third Day take it out, and lay it on a Cloth in an Airy place. (not in the Sun) for about five hours turning it in that time twice the better to drain it, then with a soft Cloth wipe it well from the brine & put it immediately into the pickle it will soon be fit for use. Large Cucumbers, Cauliflowers & bonum Magnum Plumbs, are good done the same Way.

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To make French Bread. One large spoonfull of Powder Sugar Three Eggs yolks & Whites, well beat and half a pint of Yeast, put it into four Pounds of Flour with a Quart Milk give it one Stir round with yr Hand, then cover it over with the Flour till the Yeast rises at Top, then make it into dough, let it stand about a Quarter of an hour and then make it into Rolls, and bake them in a quick oven about half an hour; those proper for Breakfast will only take about twenty minutes. To make India Pickles Put into a Gallon of Crab Vinegar, or white wine vinegar which you Prefer a Quarter of a Pound of Ginger bruised in a Mortar, two ounces of cloves of Garlick peeled, an ounce of White Mustard-seed a little bruised, half an ounce of Whole black pepper, half a an ounce of fine Powdered Turmarick, and Six long pepper Corns whole. Cut your Cabbage on a Dry Day, Slice the best part of the Inside as you Please, put it in a brine of salt & Water 24 hours. next day change the brine for a fresh one, this will fetch the Water out of the Cabbage, the third Day take it out, and lay it on a Cloth in an Airy place. (not in the Sun) for about five hours turning it in that time twice the better to drain it, then with a soft Cloth wipe it well from the brine & put it immediately into the pickle it will soon be fit for use. Large Cucumbers, Cauliflowers & bonum Magnum Plumbs, are good done the same Way.