To Pickle Codlins like Mangoe

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 029

Originalrezept:

Make a Brine of Salt and Water strong enough to bear an Egg, put half a Hundred of codlins into it; they must be full grown, but not ripe; let them lie in this Brine nine or ten Days, shifting the Pickle every other Day; then dry them, and scoop out the Core. Take out the Stalk so whole, that it may fit again; fill them, in the Room of the Core, with Ginger sliced thin, and cut short, a Clove of Garlick, and whole Mustard Seed; put in the Piece, and tie it up tight. Make your Pickle of as much white Wine Vinegar as will cover them, with sliced ginger, Cloves of Garlick, and whole Mustard Seed. Pour this Pickle boiling hot upon them every other Day for a Fortnight or three Weeks. Stone Jars are best for all Sorts of Pickles. Large Cucumbers may be done in this Manner; but neiter Cucumbers, Peaches or melons, are comparable to Codlins for imitating the right Mangoe.

Übersetzung:

Eingelegte Äpfel

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Codlins like Mangoe", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 029,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-codlins-like-mangoe (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.