DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Miss Collins recipe collection manuscript, 19th century?

Transcribe
Translate

Miss Collins recipe collection manuscript, 19th century?

Page 13

To pickle Mushrooms brown.
Take close middle sized mushrooms, clean them with a bit of flannel. strew a large quantity of salt between them, let them lye twelve hours with the liquor that comes from them, then put them into a saucepan with mace, cloves, pepper, and ginger, boil them till the liquor is wasted away, stirring them continually to prevent their burning. cover them with white wine vinager, and add a lump of double refined sugar, boil them a quarter of an hour, throw them into a Jug and stop them close, when cold put them into pots, and tye a bladder over them

To pickle cabbage
Pick to pieces a close cabbage, and cut the stalk in slices, let it lye a few hours in salt and water, put it in a sieve to drain when the water is quite gone from it, put it in pots, and pour on it cold vinager, that has been boiled, with ginger & pepper.

Saving...

To pickle Mushrooms brown. Take close middle sized mushrooms, clean them with a bit of flannel. strew a large quantity of salt between them, let them lye twelve hours with the liquor that comes from them, then put them into a saucepan with mace, cloves, pepper, and ginger, boil them till the liquor is wasted away, stirring them continually to prevent their burning. cover them with white wine vinager, and add a lump of double refined sugar, boil them a quarter of an hour, throw them into a Jug and stop them close, when cold put them into pots, and tye a bladder over them To pickle cabbage Pick to pieces a close cabbage, and cut the stalk in slices, let it lye a few hours in salt and water, put it in a sieve to drain when the water is quite gone from it, put it in pots, and pour on it cold vinager, that has been boiled, with ginger & pepper.