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Cookery manuscript, Reading, England
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Indian Pickle Take one pound of Ginger, and after it has lain in salt and water one night scrape and cut it in thin slices, and put it in a bowl with dry salt and let it stand till the rest of the ingredients are ready - one pound of Garlic peeled & cut in thin slices & salted three days, then wash and salt it three days longer, after which let it be washed and put in a sieve to dry in the Sun. Long Pepper two ounces, a quarter of a pound of mustard seed one ounce of Turmeric bruised very fine. Put all the above ingredients into a Jar, pour four quarts of good Vinegar boiled with some salt - fill the Jar three parts full. Take Cabbages cut them in quarters, salt them three days - squeeze all the water from them, & put them in the Sun to dry, so also do Collyflowers, & Cellery, cutting it as far as the white which is good, but not thro' the stalks, Radishes may also be done the same way leaving on the young green tops. Cucumbers Melons, Peaches, Apples, Plumbs &c,&c, French Beans and Asparagus must be salted only two days, and then boiled in salt and water - and dried in the Sun. You have no occasion ever to empty your Jar - but as things come in season, observe the above directions and put them in, keeping the Jar filled up with Vinegar boiled. If you cannot dry [the?] ingredients in the Sun the fire will do. Mrs Halifax
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Indian Pickle Take one pound of Ginger, and after it has lain in salt and water one night scrape and cut it in thin slices, and put it in a bowl with dry salt and let it stand till the rest of the ingredients are ready - one pound of Garlic peeled & cut in thin slices & salted three days, then wash and salt it three days longer, after which let it be washed and put in a sieve to dry in the Sun. Long Pepper two ounces, a quarter of a pound of mustard seed one ounce of Turmeric bruised very fine. Put all the above ingredients into a Jar, pour four quarts of good Vinegar boiled with some salt - fill the Jar three parts full. Take Cabbages cut them in quarters, salt them three days - squeeze all the water from them, & put them in the Sun to dry, so also do Collyflowers, & Cellery, cutting it as far as the white which is good, but not thro' the stalks, Radishes may also be done the same way leaving on the young green tops. Cucumbers Melons, Peaches, Apples, Plumbs &c,&c, French Beans and Asparagus must be salted only two days, and then boiled in salt and water - and dried in the Sun. You have no occasion ever to empty your Jar - but as things come in season, observe the above directions and put them in, keeping the Jar filled up with Vinegar boiled. If you cannot dry [the?] ingredients in the Sun the fire will do. Mrs Halifax
Szathmary Culinary Manuscripts and Cookbooks
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