Manuscript Cookbook 006

seed & long pepper. Put them dry in your jar - boil the best white wine vine gar with a little salt. Let it stand till cold and then pour it over your mango tie a leather over it and put it by for use From Mrs Moreton

To pickle cucumbers green

Boil salt & water, when it will [tear?] an egg pour it over your cucumbers, let them stand all night, stove them up. Put them in your kettle and pour vinegar all over them a little and cover them at the top with vine leaves. Let them simmer by the fire for a day. Take them out if you think them green enough and then lay them on a day cloth. Wipe them quite dry. And when cold put them in your jar. Boil the best white wine vinegar

To pickle Walnuts

Take green walnuts right and put them in your jar, a layer of walnuts and then another of spice, a little mace, Jamacia pepper black pepper, garlich, and horse radish, & then a layer of nuts repeating the juice as before till your jar is full. Lay some mustard seed at the top, boil your vine gar with a little salt in it and pour over your walnuts, [stove?] them up till cold & then lie a leather over and set them by for use.

Walnut Catchup

Take green walnuts right before the shell is formed & pound them in a marble mortar, squeeze the juice through a coarse cloth put to every gallon of juice, one pound of anchovies one pound of bay salt four ounces of Jamacia pepper

two of long and two of black pepper, one ounce of mace cloves, and ginger each, & a stick of horse radish. Boil all together till reduced to half the quantity, put it in a pot and then bottle it when cold. It will be ready for use in three months.

Another method

Take two hundred of right green walnuts, beat them fine in a motar and mix them with a pound of salt, put them into a deep pan and let them stand three weeks stirring them every day, then squeeze out the liquor and boil it with a quater of an ounce of black pepper, an ounceof Jamacia pepper cloves, and mace and a large spoonful of eschalots chopped fine, let it stand ten days longer and boil it up again with a pint of port wine and a quater of a pound of chopped anchovies. Strain it

of and when cold put it in Bottles with the spice. Mrs. Briscoes [wiept?]. 1804.

Mushroom Catchup

Take a gallon of right strong beer, one pound of Anchovies washed clean, half an ounce of mace, half an ounce of cloves a quater of an ounce of pepper, three large [tace?] of giner, one pound of eschalots one quart of large mushrooms measured and unpiched. Boil all these togetherover a slow fire un til it is all [wasted?] then strain it through a flannel bad, let it stand till it is cold then bottle it and stop it up close.

Walnut Catchup

One hundred right walnuts - put them in a stone mortar with some salt and squeezed hard they will yield about 1 quart of juice to which put one pound

of Anchovies and one pint of vinegar, then boil it altogether and then strain it through a [jiur?] just a good deal of spice. [try?] cloves, mace, mustard, long pepper and ginger and some shallots and horse-raddish when cold put it into a bottle for use.

A receipe to pickle all sorts of yellow pickle

4 right quarts of vinegar, 1 pound of long peppers 1 pound of Black. 1 pound of ginger bruised 1/2 pound of turmeric 1 pound of garlich, salt to your taste.

Onions laid in salt & water two days drained and laid upon a sieve to dry. Shallots unboiled - asparagas scalded and dried. Cabbage unboiled cucumbers only wiped clean. Cauliflowers boiled and dried. Walnuts red-apples, peaches, pears.

To make Walnut Catchup

Take one right pound of salt to a hundred Wal nuts; let them lie in salt 3 weeks; drain off the liquor.