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

ginger See all items with this value
Elieer See all items with this value
cloves See all items with this value
mace (spice) See all items with this value
pepper See all items with this value
purslane herb See all items with this value
cucumber See all items with this value
salt (seasonings) See all items with this value
white wine vinegar See all items with this value
water See all items with this value

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.

Item sets

Fairfax Cookbook
Food
Preserving, Pickling, & Fermentation