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American cookbook, 1850-1870
Page 16
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Chouder Take green tomatoes & chop quite fine, then salt them down over night. To 10 qts of the above (after squeezing the juice out well) add -- 2 table spoons full of ground mustard 2 " " " " black pepper 1 small table spoon of cloves 1 table spoon of cinnamon 1 tea cup of whole mustard [illegible] " " " horse radish 8 onions salted as tomatoes 8 mangoes chopped fine Cook the whole in vinegar until done
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Chouder Take green tomatoes & chop quite fine, then salt them down over night. To 10 qts of the above (after squeezing the juice out well) add -- 2 table spoons full of ground mustard 2 " " " " black pepper 1 small table spoon of cloves 1 table spoon of cinnamon 1 tea cup of whole mustard [illegible] " " " horse radish 8 onions salted as tomatoes 8 mangoes chopped fine Cook the whole in vinegar until done
Szathmary Culinary Manuscripts and Cookbooks
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