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Jane Lymburner cookbook, Jan. 2, 1817
Page 42
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To Pickle French Beans Gather them before they have strings and put them in very strong brine of water and salt till they are yellow then drain them from the brine put boiling hot vinegar to them and stop them close twenty four hours do so four days following and they will turn green then put to a peck of beans an ounce of cloves and the same of pepper Chees Cakes Take and warm a pint of cream and then add to it five quarts of milk that is warm from the cow & when you have put a sufficient quantity of rennet to it stir it
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To Pickle French Beans Gather them before they have strings and put them in very strong brine of water and salt till they are yellow then drain them from the brine put boiling hot vinegar to them and stop them close twenty four hours do so four days following and they will turn green then put to a peck of beans an ounce of cloves and the same of pepper Chees Cakes Take and warm a pint of cream and then add to it five quarts of milk that is warm from the cow & when you have put a sufficient quantity of rennet to it stir it
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