For Cookery & Pickeles
Item
Title
For Cookery & Pickeles
Transcript
To pickele purslend, cut it equall lengths, thn take as much water as will cover it, & make it verey salt & let it ly in that 6 dayes thn remove it in to fresh water but not so much salt as before let it ly in that 4 days thn set on a ketele of River Water when it boyls put in your pursland let it boyle till it be tender thn put it in to youre pot, & put to it 2 qrts of white wine vineagere one qrt of Elieer 3 qrts of Rivere water take hot peper hole Ginger mace & cloves of each a quantety poyle all to gether & pore it on the top of your pursland, you may do coucoumbers the same way
Subject
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.