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Miss Caldwell's book, 1757-1790
Page 68
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(68) Horse-Rhadish and Garlick cut in small bits a little Mustard Seed, then pin down the bitts you cutt off the tops very Close, then put them into an Earthen Crock, and boil up Some Vinegar and pour it over them, and green them as you do Cucumbers, then take fresh Vinegar and boil it up with Some Whole pepper and Salt in it, and When it is Cold pour it over them, and Cover them Up Close. To Pickle Barberrys Chuse out the fairest branches of barberrys and pick the leaves from them, then boil up Some Water & Salt that will bear an Egg and Skim it Well, then put your barberrys in a Crock & pour the pickle over them.
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(68) Horse-Rhadish and Garlick cut in small bits a little Mustard Seed, then pin down the bitts you cutt off the tops very Close, then put them into an Earthen Crock, and boil up Some Vinegar and pour it over them, and green them as you do Cucumbers, then take fresh Vinegar and boil it up with Some Whole pepper and Salt in it, and When it is Cold pour it over them, and Cover them Up Close. To Pickle Barberrys Chuse out the fairest branches of barberrys and pick the leaves from them, then boil up Some Water & Salt that will bear an Egg and Skim it Well, then put your barberrys in a Crock & pour the pickle over them.
Szathmary Culinary Manuscripts and Cookbooks
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