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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 36
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To make Indian Pickle. Take four Gallons of the best Vinegar & one lb of Ginger; lay it in Salt & Water one night, take it out & cut it in thin Slices & lay it in dry Salt for 3 Days; then take it out & put it in the Sun to dry, & when ready put it in the vinegar; a lb of Garlic; pickle it & lay it in dry Salt 3 Days; then take it out & wash it & lay it in dry salt for 3 Days more; then put it in the Sun to dry; long Pepper & turmerick 2 1/2 oz.; 1 lb of white Mustard Seed; cut Cabbage in Quarters & put it in dry Salt for 3 Days, then put it in the Sun for 3 Days more; cut Cucumbers in large Slices & do the same Way; or any
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To make Indian Pickle. Take four Gallons of the best Vinegar & one lb of Ginger; lay it in Salt & Water one night, take it out & cut it in thin Slices & lay it in dry Salt for 3 Days; then take it out & put it in the Sun to dry, & when ready put it in the vinegar; a lb of Garlic; pickle it & lay it in dry Salt 3 Days; then take it out & wash it & lay it in dry salt for 3 Days more; then put it in the Sun to dry; long Pepper & turmerick 2 1/2 oz.; 1 lb of white Mustard Seed; cut Cabbage in Quarters & put it in dry Salt for 3 Days, then put it in the Sun for 3 Days more; cut Cucumbers in large Slices & do the same Way; or any
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