For Cookery & Pickeles [pickles]

Item

Title: For Cookery & Pickeles [pickles]
Date: 1694/1795
Description: A method for pickling purslane or other vegetables by soaking in salt water and boiling with white vinegar and spices.
Transcript: To pickele purslend, cut it equall lengths, then take as much water as will cover it, & make it verey salt & let it ly in that 6 dayes then remove it in to fresh water but not so much salt as before let it ly in that 4 days then set on a ketele of River Water when it boyls put in your pursland let it boyle till it be tender then put it in to youre pot, & put to it 2 quarts of white wine vineagere one quart of [Elicer] 3 quarts 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: See all items with this value edible greens; See all items with this value cucumbers; See all items with this value salt (seasonings); See all items with this value water; See all items with this value vinegar; See all items with this value cayenne peppers; See all items with this value ginger; See all items with this value mace (spice); See all items with this value cloves; See all items with this value boiling (cooking); See all items with this value pickling; See all items with this value pickles
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
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; Vegetable dishes; Preserving, Pickling, & Fermentation