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American cookbook, ca. 1850
Page 26
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26 To Pickle Red Cabbage Cut your Cabbage, and rub it with Salt, and a little Pepper then put it into a Jar, pour cold Vinegar upon it, it will be fit for use an Hour after you have done it. Walnut Catsup To a pint of Walnut Juice, a pound of Anchovies, half a quarter of an Ounce of Mace, Cloves, and Pepper, half a Pint of Vinegar, a good many Shalots, and Garlics, boil the Walnut Juice and Anchovies till they are dissolved, then strain it thro' a Sieve, put all the Spices &c. into the Liqour and boil it until the Shalots and Garlics are tender, fine it through a Flannel Bag, let it be fine when you boil it. I only put in three Quarters of a pound of Anchovies. To Stew Apples Pare your Apples, and cut them in two, put them into cold Water, let them stay a very little time, then put them into a stew Pan with fresh Water, let them stew till they are clear, take them out and put in as much Sugar as will make a Sirup, when cool put them upon a Dish
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26 To Pickle Red Cabbage Cut your Cabbage, and rub it with Salt, and a little Pepper then put it into a Jar, pour cold Vinegar upon it, it will be fit for use an Hour after you have done it. Walnut Catsup To a pint of Walnut Juice, a pound of Anchovies, half a quarter of an Ounce of Mace, Cloves, and Pepper, half a Pint of Vinegar, a good many Shalots, and Garlics, boil the Walnut Juice and Anchovies till they are dissolved, then strain it thro' a Sieve, put all the Spices &c. into the Liqour and boil it until the Shalots and Garlics are tender, fine it through a Flannel Bag, let it be fine when you boil it. I only put in three Quarters of a pound of Anchovies. To Stew Apples Pare your Apples, and cut them in two, put them into cold Water, let them stay a very little time, then put them into a stew Pan with fresh Water, let them stew till they are clear, take them out and put in as much Sugar as will make a Sirup, when cool put them upon a Dish
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