The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
Woolley, Hannah, fl. 1670.
Page 8
17 To pickle Cucumbers.
Wash your Cucumbers clean and dry them in a cloath, then take some Water. Vinegar, Salt, Fennel tops, and some Dill tops, and a little Mace, make it fast enough and sharp enough to the tast, then boil it a while, and then take it off, and let it stand till it is cold; then put in the Cucumbers, and lay a board on the top to keep them down, and tye them up close, and within a week they will be fit to eat.
