To Pickle Rocksamphire | ||||
Wash it in Salt and Water and Clean them, Then put ym in 3 gills of | ||||
Water, Take One Gill of Beer Vinegar and put it in a pan with | ||||
a Little Salt, Set it on the Fire and let it Boil and then put in | ||||
your Samphire but do not let them Boil together but heat Well | ||||
so cover your Pan very Close and let no Steam come out | ||||
put in a Bit of Alam*. let them hang on the Fire till they | ||||
be Green it will be first Yellow and then Green for your | ||||
Pickle take White Wine vinegar, Blackpepper, & Clove pepper. | ||||
_ _ _ | ||||
To Pickle Kidney Beans | ||||
Boil Water and Salt together and Pour it on your Beans till | ||||
they be first Yellow, and then Green, then put them amongst | ||||
Boiling Vinegar, with pepper & Ginger and they will be as | ||||
Green as Grass | ||||
To Pickle Oysters and Cockles | ||||
Take your Oysters and open them but have a Care you Splitt not | ||||
the Oysters, Save the Pickle let it stand to Settle, then Clear it off | ||||
into a pann put in some White Wine Vinegar, Mace, and whole | ||||
pepper, let your Liquour Boil and Skim it it well, put in your | ||||
Oysters, then let them Stew a Quarter of an Hour, then take | ||||
them out, and when your Pickle is cold put ym up | ||||
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by JW