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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 37
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be intermixed (if dill cannot be had fennel will do as well). take 1 1/2 lbs of salt put to it a sufficient quantity of water to fill the barrel boil the salt & water & pour it boiling on the cucumbers keep them in the kitchen for a week then close the barrel & keep it in the cellar it will be fit to open in about 6 weeks. N.B. the brine is better or at least as well poured in cold as hot To preserve fruit without sugar Fill the bottles quite full with fruit put the cork in loosely set them in
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be intermixed (if dill cannot be had fennel will do as well). take 1 1/2 lbs of salt put to it a sufficient quantity of water to fill the barrel boil the salt & water & pour it boiling on the cucumbers keep them in the kitchen for a week then close the barrel & keep it in the cellar it will be fit to open in about 6 weeks. N.B. the brine is better or at least as well poured in cold as hot To preserve fruit without sugar Fill the bottles quite full with fruit put the cork in loosely set them in
Szathmary Culinary Manuscripts and Cookbooks
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