Transcribe
Translate
Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 9
More information
digital collection
archival collection guide
transcription tips
To Pickle Small Onions Take your onions, lay them in salt & water one day, & shift them in that time, once, dry them in a Cloth & take some white wine vinegor, Cloves, mace, & a little peper, boil this pickle, and pour over them, when it is cold, cover them, close or take your small white onions, lay them in salt, and water, and put to them a cold pickle of Vinegar, and spice. To Pickle Oysters Miss Maube Take two quarts of Large oysters, and put them into a clean saucepan, with their own Liquour and two or three Bay Leaves, a good piece of Lemon peel and a spoonful of salt, Boil it twenty minutes skin them while boiling, then pour them off in a clear pan, wash every oyster in their own liquour, strain the liquor thro, a Cloth to them - Make a sufficient quantity of pickle to every pint of liquor add a gill of best Vinegor half
Saving...
prev
next
To Pickle Small Onions Take your onions, lay them in salt & water one day, & shift them in that time, once, dry them in a Cloth & take some white wine vinegor, Cloves, mace, & a little peper, boil this pickle, and pour over them, when it is cold, cover them, close or take your small white onions, lay them in salt, and water, and put to them a cold pickle of Vinegar, and spice. To Pickle Oysters Miss Maube Take two quarts of Large oysters, and put them into a clean saucepan, with their own Liquour and two or three Bay Leaves, a good piece of Lemon peel and a spoonful of salt, Boil it twenty minutes skin them while boiling, then pour them off in a clear pan, wash every oyster in their own liquour, strain the liquor thro, a Cloth to them - Make a sufficient quantity of pickle to every pint of liquor add a gill of best Vinegor half
Szathmary Culinary Manuscripts and Cookbooks
sidebar
