To Souse a Salmon

[ To Souse a Salmon ] Garrett Clopper

Contributors
Contributor Role
Compiler
Contributor Name
Garrett Clopper

Date: The manuscript is dated 1790-1799. | 1790/01/01 to 1799/12/31

Publication Format
Manuscript

Type
Food

Ingredients
salmon
nutmeg
vinegar
pepper
allspice
ginger
salt

Source: Garrett Clopper. Planting Journal, Accounts and Recipes.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Planting Journal, Accounts and Recipes by Garrett Clopper, 1790-1799. | Reference: S37A-2 F46

Description

This recipe is on page 10. Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

To Souse a Salmon

Nutmeg

1 Quart Vinegar

1/2 Oz Pepper

1/2 Oz. Alspice

1/2 Oz Ginger

1 Quart Salt

Boil the above & pour it over

the Salmon

Annotations
Souse
"To prepare or preserve (meat, fish, etc.) by steeping in some kind of pickle, esp. one made with vinegar or other tart liquor." (OED)