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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 48
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in, and a fresh Cabbage leaf over them, cover the pan very close, but take care. they dont boil, if they are not a fine green change your water, (and it will help them) and make them hot, and cover them as before, when they are a good green, take them off the fire let them stand till they are cold, then cut the large ones in quarters, take out the seeds and soft part, then put them in cold water, and let them stand two days, but change the water twice each day to take out the salt, take a pound of single refined Sugar; and half a pint of water, set it over the fire, when you have skimmed it clean, put in the rind of a Lemon, one ounce of ginger, with the outside scrap's off, when your syrup is pretty thick, take it off, and when it is cold wipe the cucumbers dry, and put them in, boil the syrup once in two or three days
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in, and a fresh Cabbage leaf over them, cover the pan very close, but take care. they dont boil, if they are not a fine green change your water, (and it will help them) and make them hot, and cover them as before, when they are a good green, take them off the fire let them stand till they are cold, then cut the large ones in quarters, take out the seeds and soft part, then put them in cold water, and let them stand two days, but change the water twice each day to take out the salt, take a pound of single refined Sugar; and half a pint of water, set it over the fire, when you have skimmed it clean, put in the rind of a Lemon, one ounce of ginger, with the outside scrap's off, when your syrup is pretty thick, take it off, and when it is cold wipe the cucumbers dry, and put them in, boil the syrup once in two or three days
Szathmary Culinary Manuscripts and Cookbooks
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