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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 77a
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Pickles. Cabbage. Mrs R. Take red cabbage - cut small - sprinkle with salt - let it stand 24 hours - pout off the water - boil vinegar with a handful of pepper (whole) & allspice - when cold pour over the cabbage. Pears. Mrs Bones 1 Lbs Fruit - 3 1/2 # Sugar - 1 qt wh wine Vinegar - Boil & scum - pour it on the fruit when cold - Boil the pears - in water till a fork goes thro' easily - 1/2 oz Cloves - 1/2 oz Cinnamon 1/2 oz. Mace. Peaches. Do. 1 peck Peaches - 3 qts Vinegar - 2 Lbs Sugar Peel the peaches & lay in a stone jar - Boil the Sugar & vinegar and pour it on the fruit 3 mornings in sucession. stick in a few cloves.
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Pickles. Cabbage. Mrs R. Take red cabbage - cut small - sprinkle with salt - let it stand 24 hours - pout off the water - boil vinegar with a handful of pepper (whole) & allspice - when cold pour over the cabbage. Pears. Mrs Bones 1 Lbs Fruit - 3 1/2 # Sugar - 1 qt wh wine Vinegar - Boil & scum - pour it on the fruit when cold - Boil the pears - in water till a fork goes thro' easily - 1/2 oz Cloves - 1/2 oz Cinnamon 1/2 oz. Mace. Peaches. Do. 1 peck Peaches - 3 qts Vinegar - 2 Lbs Sugar Peel the peaches & lay in a stone jar - Boil the Sugar & vinegar and pour it on the fruit 3 mornings in sucession. stick in a few cloves.
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