DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Carr family cookbook, 1741-1753

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Page 54

To make pickle lillo an Indian Pickle  Take of ginger one pound let it lye in salt & water one night, scrape it and cut it into thin slices & put it into a bottle with dry salt, so let it remain till ye rest of the ingredients are ready.  Take garlick one pound peel of the skins & salt it three days, then wash it & salt it again & let it lye three days longer, yn wash it and put it upon a wooden seive to dry in ye sun, take cabbages cut them in quarters and salt them & let them lye to dry in ye sun so do colliflowers & sallary, cut ye sallary as far as the white is good not thro ye stalks, raddishes may be done ye same way, only scrape them & leave on the tender tops, the water must be squeezed out of the cabbge, french beans & aspargus salted but two days must have a boyl in a little salt & water & then be dryd in the sun, take long peper salt it & dry it but not too much, take mustard seeds bruised and turmarick

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To make pickle lillo an Indian Pickle Take of ginger one pound let it lye in salt & water one night, scrape it and cut it into thin slices & put it into a bottle with dry salt, so let it remain till ye rest of the ingredients are ready. Take garlick one pound peel of the skins & salt it three days, then wash it & salt it again & let it lye three days longer, yn wash it and put it upon a wooden seive to dry in ye sun, take cabbages cut them in quarters and salt them & let them lye to dry in ye sun so do colliflowers & sallary, cut ye sallary as far as the white is good not thro ye stalks, raddishes may be done ye same way, only scrape them & leave on the tender tops, the water must be squeezed out of the cabbge, french beans & aspargus salted but two days must have a boyl in a little salt & water & then be dryd in the sun, take long peper salt it & dry it but not too much, take mustard seeds bruised and turmarick