Transcribe
Translate
English cookbook, 1700
Page 79a
More information
digital collection
archival collection guide
transcription tips
79 To Pickle Mushrooms brown Clean them with a bit of flannel dipt in water but not put them in water lay them in an Earthen Pan & between each lay of Mushrooms sprinkle salt & let them lye twelve Hours then put them in a sauce pan with some whole Pepper cloves, mace, & Nutmeg, bruised stew them in their own liquor till its three parts boiled away then put in as much strong Vinegar as will cover them let them boil up & when cold put them in Jars for use tying Bladders & Leather over them To cure Hams quarter pd of Salt Petre Ditto Rocke Allum Two Ounces of Salt Prunelle A Pound of Sugar 6 pennyworth of Cochineel 2 Pounds of Bay Salt 2 Pounds of Rock Salt
Saving...
prev
next
79 To Pickle Mushrooms brown Clean them with a bit of flannel dipt in water but not put them in water lay them in an Earthen Pan & between each lay of Mushrooms sprinkle salt & let them lye twelve Hours then put them in a sauce pan with some whole Pepper cloves, mace, & Nutmeg, bruised stew them in their own liquor till its three parts boiled away then put in as much strong Vinegar as will cover them let them boil up & when cold put them in Jars for use tying Bladders & Leather over them To cure Hams quarter pd of Salt Petre Ditto Rocke Allum Two Ounces of Salt Prunelle A Pound of Sugar 6 pennyworth of Cochineel 2 Pounds of Bay Salt 2 Pounds of Rock Salt
Szathmary Culinary Manuscripts and Cookbooks
sidebar
