-

OverviewTranscribeVersionsHelp

Facsimile

Transcription

Status: Needs Review

(93)
Pickles

To Pickle Oysters.

Take a quart of Milton Oysters, wash them very Clean in
their own liquer. then let the liquor settle, strain it thro' a fine Seive,
& pour it to the Oysters with 3 spoonfulls of the best White Wine
Vinegar, & a wuarter of a pint of White Wine that is not Sweet, season
them wih Salt. to your palate, but be sure not to put to much, put
it over the fire & let ye Oysters just boil up once, keeping it Skim'd
all ye while, & now & then stirr'd, then take ye Oysters out & put them in your
Jarr. then put ye Pickle over the Fire again, & when it boils, put in the White of one Egg, beat up, & when it has boils strain it off, then put in a
pretty large quantity of White Pepperwhole, a little Mace, half a
Nutmeg, Sliced & a Bay leaf. let 'em boil a little while together, &
then pour it out of your Sauce pan, & when it has stood to be half Cold
put it to your Oysters, tying them down with a leather, this is ye finest
Receipt for pickling Oysters, but it wont keep above a month or
five Weeks.

To Pickle Walnuts Green.

Take Walnuts before they begin to Shell, role them up in Vine Leaves &
lay them in a Stone Jar or Glass, cover 'em with Vinegar, & type it Close
down for 12 days, then wrap them in fresh vine Leaves & cover 'em with Rare
Winegar, & let them stand 21 days, then put them into a Seive, & take White
Wine Vinegar, a handful of salt, Cloves, Mace, & whole pepper a little of each
boyle the Pickle till it will bear an Egg, pour it boiling hot on your Walnuts
being wrap'd up in more fresh vine Leaves, it is best to type ye Leaves on with a thread
for if ye Pickle comes to the bare Nut it will discolour them, cover them
with Cloaths & a plate on ye top of ye Cloths till they are cold, & then tye
them up Close with a Bladder.

Notes and Questions

Nobody has written a note for this page yet

Please sign in to write a note for this page