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English cookbook, 1750-1780
Page 130
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& then boil the Pickle & Pour it on a again & repeat it as often as it is necessary to make them sufficiently tender & when they are qutie done, stir two ounce of Oyl of Mustard into the Pickle love apples just greend in Salt & water & Vinegar & when cold, Putt into the pickle with the Mangoes are very good & are an advantage to the taste of the Mangoes NB. As they are a tender Fruit you must take care, to soften them as little as possible in greening - Elder Wine Three Gallons of Water to one a Berry's Two Pounds & half of Sugar to a Gallon & half a Pound of Raisins to Every Gallon
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& then boil the Pickle & Pour it on a again & repeat it as often as it is necessary to make them sufficiently tender & when they are qutie done, stir two ounce of Oyl of Mustard into the Pickle love apples just greend in Salt & water & Vinegar & when cold, Putt into the pickle with the Mangoes are very good & are an advantage to the taste of the Mangoes NB. As they are a tender Fruit you must take care, to soften them as little as possible in greening - Elder Wine Three Gallons of Water to one a Berry's Two Pounds & half of Sugar to a Gallon & half a Pound of Raisins to Every Gallon
Szathmary Culinary Manuscripts and Cookbooks
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