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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 25
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into a brass pan, with a large quantity, of Vine leaves, both under and over them, beat a little roach allum, very fine, and put it in the salt and water that they came out of, pour it upon your cucumbers, and set it upon a very slow fire, for four or five hours, till they are a pretty green, then take them out, and drain them on a hair sieve, when they are cold, put to them a little horseradish, then mustard seed, two or three heads of Garlick, a few peper corns, slice a few green cucumbers in small pices, then horseradish, and the same as before mentioned, till you have filled them, then take the piece you cut out, and sew it on with a large needle j thread, and do all the rest, the same way, have ready your pickle, to every gallon of Allegor, put one ounce of mace the same of
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into a brass pan, with a large quantity, of Vine leaves, both under and over them, beat a little roach allum, very fine, and put it in the salt and water that they came out of, pour it upon your cucumbers, and set it upon a very slow fire, for four or five hours, till they are a pretty green, then take them out, and drain them on a hair sieve, when they are cold, put to them a little horseradish, then mustard seed, two or three heads of Garlick, a few peper corns, slice a few green cucumbers in small pices, then horseradish, and the same as before mentioned, till you have filled them, then take the piece you cut out, and sew it on with a large needle j thread, and do all the rest, the same way, have ready your pickle, to every gallon of Allegor, put one ounce of mace the same of
Szathmary Culinary Manuscripts and Cookbooks
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