India

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 11 days ago
Not a recipe
No
Ingredients (15)
Pickling Vegetables
Instructions (15)
  1. Lay a pound of white ginger in water one night: then scrape, slice, and lay it in salt in a pan till the other ingredients shall be ready.
  2. Peel, slice, and salt a pound of garlick three days; then put it in the sun to dry.
  3. Salt and dry long pepper in the same way.
  4. Prepare various sorts of vegetables thus:
  5. Quarter small white cabbages: salt three days: squeeze and set them in the sun to dry.
  6. Cauliflowers cut in their branches: take off the green from radishes: cut celery in three inch lengths: ditto French beans whole, likewise the shoots of alder, which will look like bamboo.
  7. Apples and cucumbers, choose of the least seedy sort; cut them in slices, or quarters, if not too large.
  8. All must be salted, drained, and dried in the sun, except the latter; over which you must pour boiling vinegar, and, in twelve hours, drain them, but no salt must be used.
  9. Put the spice, garlick, a quarter of a pound of mustardseed, and as much vinegar as you think enough for the quantity you are to pickle, into a large stonejar, and one ounce of turmeric to be ready against the vegetables shall be dried.
  10. When they are ready, observe the following directions: put some of them into a two quart stonejar, and pour over them one quart of boiling vinegar: next day take out those vegetables, and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables; let them lie a night, and do as above.
  11. Thus proceed till you have cleansed each set from the dust which must inevitably fall on them by being so long in doing: then, to every gallon of vinegar, put two ounces of flour of mustard, mixing, by degrees, with a little of it boiling hot.
  12. The whole of the vinegar should have been previously scalded, but left to be cool before put to the spice.
  13. Stop the jar tight.
  14. This pickle will not be ready for a year; but you may make a small jar for eating in a fortnight, by only giving them one scald in water, after salting and drying as above, but without the preparative vinegar; then pour the vinegar that has the spice and garlick, boiling hot over.
  15. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it over them hot, will plump them.
Original Text
India. Lay a pound of white ginger in water one night: then scrape, slice, and lay it in salt in a pan till the other ingredients shall be ready. Peel, slice, and salt a pound of garlick three days; then put it in the sun to dry. Salt and dry long pepper in the same way. 119Prepare various sorts of vegetables thus: Quarter small white cabbages: salt three days: squeeze and set them in the sun to dry. Cauliflowers cut in their branches: take off the green from radishes: cut celery in three inch lengths: ditto French beans whole, likewise the shoots of alder, which will look like bamboo. Apples and cucumbers, choose of the least seedy sort; cut them in slices, or quarters, if not too large. All must be salted, drained, and dried in the sun, except the latter; over which you must pour boiling vinegar, and, in twelve hours, drain them, but no salt must be used. Put the spice, garlick, a quarter of a pound of mustardseed, and as much vinegar as you think enough for the quantity you are to pickle, into a large stonejar, and one ounce of turmeric to be ready against the vegetables shall be dried. When they are ready, observe the following directions: put some of them into a two quart stonejar, and pour over them one quart of boiling vinegar: next day take out those vegetables, and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables; let them lie a night, and do as above. Thus proceed till you have cleansed each set from the dust which must inevitably fall on them by being so long in doing: then, to every gallon of vinegar, put two ounces of flour of mustard, mixing, by degrees, with a little of it boiling hot. The whole of the vinegar should have been previously scalded, but 120left to be cool before put to the spice. Stop the jar tight. This pickle will not be ready for a year; but you may make a small jar for eating in a fortnight, by only giving them one scald in water, after salting and drying as above, but without the preparative vinegar; then pour the vinegar that has the spice and garlick, boiling hot over. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it over them hot, will plump them.
Notes
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