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Susan Gilbert's late nineteenth century British cookery manuscript
Page 121
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To cure Tongues Clean them well first, then for 2 Tongues allow 1 oz of saltpetre and 1 oz salt prunella, with which rub them daily, the 3rd day cover them with common salt, turn them every day for 3 weeks, then dry them and rub them over with bran, and smoke them, in 10 days they will be fit for use. To Pickle french Beans Gather them before they become stringy and without taking off the ends, put them in a very salt brine, untill they become yellow, then drain them and wipe them dry, put them into a jar, by the side of the fire, and pour boiling vinegar over them every 24 hours, preventing the escape of the steam. In 4 hours they will become green. Sampher in the same way. Susan Gilbert.
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To cure Tongues Clean them well first, then for 2 Tongues allow 1 oz of saltpetre and 1 oz salt prunella, with which rub them daily, the 3rd day cover them with common salt, turn them every day for 3 weeks, then dry them and rub them over with bran, and smoke them, in 10 days they will be fit for use. To Pickle french Beans Gather them before they become stringy and without taking off the ends, put them in a very salt brine, untill they become yellow, then drain them and wipe them dry, put them into a jar, by the side of the fire, and pour boiling vinegar over them every 24 hours, preventing the escape of the steam. In 4 hours they will become green. Sampher in the same way. Susan Gilbert.
Szathmary Culinary Manuscripts and Cookbooks
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