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English cookbook, 1815
Page 38
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Hot pickle To two quarts of Vinegar put 1/4 lb of Salt - 2 1/2 oz of Ginger - Shalot & Garlic 2 oz each. Cayenne pepper one large dessert spoonful mustard 1 oz - white pepper 2 oz - & some cayenne pods - a little turmerick - Boil these in the Vinegar - when cold - put in the jar what green fruit or vegetables you choose fresh as you gather them It should not be used for Sin months Miss Hardy To make Fish Sauce Take walnuts fit for pickling beat them in a mortar till in a pulp - then press the juice from them - let it stand one day then pour off the clear - & to every pint of juice add one pound of anchovies & one ounce of Shalots - put it on the fire till the anchovies are quite dissolved then strain it off - to every quart put one quarter of an ounce of Mace - the same quantity of Cloves- & nutmeg
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Hot pickle To two quarts of Vinegar put 1/4 lb of Salt - 2 1/2 oz of Ginger - Shalot & Garlic 2 oz each. Cayenne pepper one large dessert spoonful mustard 1 oz - white pepper 2 oz - & some cayenne pods - a little turmerick - Boil these in the Vinegar - when cold - put in the jar what green fruit or vegetables you choose fresh as you gather them It should not be used for Sin months Miss Hardy To make Fish Sauce Take walnuts fit for pickling beat them in a mortar till in a pulp - then press the juice from them - let it stand one day then pour off the clear - & to every pint of juice add one pound of anchovies & one ounce of Shalots - put it on the fire till the anchovies are quite dissolved then strain it off - to every quart put one quarter of an ounce of Mace - the same quantity of Cloves- & nutmeg
Szathmary Culinary Manuscripts and Cookbooks
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