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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 23
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of Ginger, and a nutmeg cut thin. Pour it on them, while it be hot, and tie them down close. To keep Grapes. Cut your Bunches of Grapes, with a joint of the vine to them, hang them up in a dry room, that the Bunches, that the Bunches, do no, touch one another, and the air pass freely betwixt them, or they will grow mouldy and rot; they will keep, till the latter end of January, or longer. The Frontiniac Grape is the best. To Pickle Mangoes. Take the largest Cucumbers, you can get, before they are ripe, or yellow at the ends, then cut a piece out of the side, and take out, the seeds, with a Teaspoon and put them, into a very strong salt, and water, for eight or nine days or till they are very yellow, stir them well, two or three times each day, then put them,
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of Ginger, and a nutmeg cut thin. Pour it on them, while it be hot, and tie them down close. To keep Grapes. Cut your Bunches of Grapes, with a joint of the vine to them, hang them up in a dry room, that the Bunches, that the Bunches, do no, touch one another, and the air pass freely betwixt them, or they will grow mouldy and rot; they will keep, till the latter end of January, or longer. The Frontiniac Grape is the best. To Pickle Mangoes. Take the largest Cucumbers, you can get, before they are ripe, or yellow at the ends, then cut a piece out of the side, and take out, the seeds, with a Teaspoon and put them, into a very strong salt, and water, for eight or nine days or till they are very yellow, stir them well, two or three times each day, then put them,
Szathmary Culinary Manuscripts and Cookbooks
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