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Durrell Stables Survayer of the Meltings Gold Pot Book, April 25, 1814
Piece 6
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to make India Pickle take 2 Quarts of the best white wine Vinegar 2 oz of Ginger 2 oz of flour of Mustard 2 oz of Turmerick 6 Cloves of Garlick 1/4 oz of [mace?] boil all then together till the Garlick is quite tender then let it stand till cold afterwards put into it whatever vegetable you please having first wiped them quite dry NB it will require [illegible] but by for three months [illegible] a piece of Madder & a [illegible] of [heather?] over it - then the pickle will be in high perfection and may be freely used - M [illegible] 29 August [1829?] Prescription for the preparation of the India Pickle - as given by Mrs Stables to Mr Durell 29 Aug 1829
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to make India Pickle take 2 Quarts of the best white wine Vinegar 2 oz of Ginger 2 oz of flour of Mustard 2 oz of Turmerick 6 Cloves of Garlick 1/4 oz of [mace?] boil all then together till the Garlick is quite tender then let it stand till cold afterwards put into it whatever vegetable you please having first wiped them quite dry NB it will require [illegible] but by for three months [illegible] a piece of Madder & a [illegible] of [heather?] over it - then the pickle will be in high perfection and may be freely used - M [illegible] 29 August [1829?] Prescription for the preparation of the India Pickle - as given by Mrs Stables to Mr Durell 29 Aug 1829
Szathmary Culinary Manuscripts and Cookbooks
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