To preserve French Beans, to eat in the Winter

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Preserving French Beans
Preserving Potatoes
Preserving Carrots, parsnips, and turnips
Preserving Cabbages
Instructions (7)
  1. Pick the beans young, and throw into a little wooden keg a layer three inches deep.
  2. Sprinkle with salt: put another layer of beans, and do the same as high as you think proper, alternately with salt.
  3. Lay a plate, or cover of wood that will go into the keg, and put on it a heavy stone.
  4. When to be eaten, cut, soak, and boil as when fresh.
Preserving Potatoes
  1. Keep potatoes in the earth that adheres to them when dug; and preserve from frost.
Preserving Carrots, parsnips, and turnips
  1. Keep carrots, parsnips, and turnips the same as potatoes, and put in layers of dry sand.
Preserving Cabbages
  1. Lay small close cabbages on a stone floor before the frost sets in.
Original Text
To preserve French Beans, to eat in the Winter. Pick them young, and throw into a little wooden keg a layer three inches deep; then sprinkle with salt: put another layer of beans, and do the same as high as you think proper, alternately with salt; but do not be too liberal of the latter: lay a plate, or cover of wood that will go into the keg, and put on it a heavy stone. A pickle will rise from the beans and salt. If too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste. When to be eaten, cut, soak, and boil as when fresh. Potatoes should be kept in the earth that adheres to them when dug; and preserved from frost. Carrots, parsnips, and turnips the same, and put in layers of dry sand. 131Small close cabbages laid on a stone floor before the frost sets in, will blanch and be very fine, after many weeks’ keeping.
Notes
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