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Anne Bayne booke [of recipes] circa 1700
Page 168
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(168) To pickle Radish podes & walnutts Take them when they are very young & put them into salt & water. & shift them every day till they be greene & sweet. then boile vinegar & salt & power upon them heating them every day till they be greene. you may greene your walnutts in salt & water. & when the bitternesse is gone if you please may put them in Mangoe pickle To make Mangoe Take the largest thick skind Cucumbers. slit them in the side & scowpe out all the seeds & fill them with garlick & mustard seed. & then boile vinegar with pepper garlick & mustard seed & power it upon them & keepe them close covered for your use. young mellons is better then large Cucumbers
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(168) To pickle Radish podes & walnutts Take them when they are very young & put them into salt & water. & shift them every day till they be greene & sweet. then boile vinegar & salt & power upon them heating them every day till they be greene. you may greene your walnutts in salt & water. & when the bitternesse is gone if you please may put them in Mangoe pickle To make Mangoe Take the largest thick skind Cucumbers. slit them in the side & scowpe out all the seeds & fill them with garlick & mustard seed. & then boile vinegar with pepper garlick & mustard seed & power it upon them & keepe them close covered for your use. young mellons is better then large Cucumbers
Szathmary Culinary Manuscripts and Cookbooks
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