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Susan Gilbert's late nineteenth century British cookery manuscript
Page 123
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To Pickle Red Cabbage. Slice into a colander and sprinkle each layer with salt, let it drain 2 days, then put it into jars. pour over boiling vinegar enough to cover it. Boil with the vinegar Ginger, Pepper, & a few grains of Cochineal or red Beet Root, slice to give it a beautiful colour, Cauliflower after being sliced & thrown in will look of a fine colour. Susan Gilbert. Almond Drops 1/2 lb of Flour, 1/2 lb powdered loaf sugar, 1/2 oz bitter almonds beaten in a Morter with the sugar, 1/2 oz sweet almonds sliced, 2 Eggs, mix all well together, and place them on tins, in pieces the size of a Walnut. Mrs. E.Bercks receipt 1853
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To Pickle Red Cabbage. Slice into a colander and sprinkle each layer with salt, let it drain 2 days, then put it into jars. pour over boiling vinegar enough to cover it. Boil with the vinegar Ginger, Pepper, & a few grains of Cochineal or red Beet Root, slice to give it a beautiful colour, Cauliflower after being sliced & thrown in will look of a fine colour. Susan Gilbert. Almond Drops 1/2 lb of Flour, 1/2 lb powdered loaf sugar, 1/2 oz bitter almonds beaten in a Morter with the sugar, 1/2 oz sweet almonds sliced, 2 Eggs, mix all well together, and place them on tins, in pieces the size of a Walnut. Mrs. E.Bercks receipt 1853
Szathmary Culinary Manuscripts and Cookbooks
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