Transcribe
Translate
English cookbook, 1750-1780
Page 107
More information
digital collection
archival collection guide
transcription tips
To pickle French Beanes 107 Take them when young and Tender top and tail them put them into ye Best white Wine Vinegar w/th Salt and Broken Pepper and a [Race?] of sliced Jinger Let them Lay in ye Cold Pickle for 9 Days then Boyl yr Pickle in a very Large Pipkin into Which Put yr Beans Letting them But Just have a Boyl or two take them off ye Fire Stone cover them Down Close & set ym by a Little Time then put ym on a gain and do so 6 Times till they are Green as Grass when done put them into an Earthen Pott tye it Down Close w/th Leather then they will Keep all ye year the same Way you may do Cucumbers Young Apricocks and Peaches Continued turn over
Saving...
prev
next
To pickle French Beanes 107 Take them when young and Tender top and tail them put them into ye Best white Wine Vinegar w/th Salt and Broken Pepper and a [Race?] of sliced Jinger Let them Lay in ye Cold Pickle for 9 Days then Boyl yr Pickle in a very Large Pipkin into Which Put yr Beans Letting them But Just have a Boyl or two take them off ye Fire Stone cover them Down Close & set ym by a Little Time then put ym on a gain and do so 6 Times till they are Green as Grass when done put them into an Earthen Pott tye it Down Close w/th Leather then they will Keep all ye year the same Way you may do Cucumbers Young Apricocks and Peaches Continued turn over
Szathmary Culinary Manuscripts and Cookbooks
sidebar
