Receipt for Pickling Salmon

[ Receipt for Pickling Salmon ] Anthony Allaire

Contributors
Contributor Role
Compiler
Contributor Name
Anthony Allaire

Date: The manuscript is dated 1780-1795. | 1780/01/01 to 1795/12/31

Publication Format
Manuscript

Type
Food

Ingredients
salmon
water
wine
vinegar

Source: Anthony Allaire. Diary and Order Book.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Anthony Allaire. Diary and Order Book. | Reference: S 37A F 19

Description

This recipe is on page 55, which has been pasted into the middle of the notebook. Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

Receipt for Pickling Salmon

First boild in fresh Water, then put

in warm Wine, and when cold kept

in the broth it was boild in for 8, 12

on the Days afterwards one or more

peices are taken out and put in 

Vinegar