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Miss Collins recipe collection manuscript, 19th century?
Page 23
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23 it grows old, when used. Plain, or Country short bread many people prefer, which requires but half the butter, and without sweetmeats. To preserve cucumbers. Take small and large cucumbers the greenest and most free from seed you can preserve, put them into a strong bring of salt & water in a strait mouthed Jar, with a cabbage leaf to keep them down, tied over with brown paper. put them near the fire for ten days, looking at them every three or four to change the leaf and fill them up with fresh bring, pouring off the top, you must keep them covered with the brine. when they appear quite yellow, put them into a sieve to drain, then place them in a brass pan with fresh salt and water & cover them over thick with cabbage leaves, sett them over a slow fire, and be sure they do not boil take them off the fire and let them remain covered down with the leaves some hours, then cut the large ones in quarters, taking out the
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23 it grows old, when used. Plain, or Country short bread many people prefer, which requires but half the butter, and without sweetmeats. To preserve cucumbers. Take small and large cucumbers the greenest and most free from seed you can preserve, put them into a strong bring of salt & water in a strait mouthed Jar, with a cabbage leaf to keep them down, tied over with brown paper. put them near the fire for ten days, looking at them every three or four to change the leaf and fill them up with fresh bring, pouring off the top, you must keep them covered with the brine. when they appear quite yellow, put them into a sieve to drain, then place them in a brass pan with fresh salt and water & cover them over thick with cabbage leaves, sett them over a slow fire, and be sure they do not boil take them off the fire and let them remain covered down with the leaves some hours, then cut the large ones in quarters, taking out the
Szathmary Culinary Manuscripts and Cookbooks
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