Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

    65/84 (page 57)
    ounces of mustard seed, one tablespoonful of cayenne pepper, one ounce of long peppers ; boil all together half an hour; put it in a stone pot to cool, and then put in anything you please. A pickle for preserving tongues or any meat token boiled fresh.—Six pounds of salt, one pound of sugar, one pint of molasses, four ounces of saltpetre, boiled in four gallons of water; cool and skim; the meat to be put cold into the pickle. Higdom.—One peck of green tomatoes, three pep- pers, and three onions, chopped line; add one cup of salt, and let it stand over night, then press out all water; one-half a cup of white mustard seed, one table- spoon of black pepper, one tablespoon of cloves, one tablespoon of allspice, one cup of brown sugar, and a little horse-radish ; cover all with scalded vinegar. Pickled Mangoes.—Put the melons in a pot and pour boiling salt water upon them, and cover up ; the next day cut a slit from end to end, and take out the seeds ; return the melons to the brine, and leave them in it eight days ; then put them in strong vinegar for a fortnight; afterwards wipe them dry inside, and • stuff and tie them; pack in a stone jar, with the slit