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American cookbook, 1900-1920
Page 2
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[illegible] cold + see that it is enough [to make?] it all wet + vinegary. stir it [good] put in jars + seal cold + [illegible] in cool place. [If?] you think best heat it all hot [illegible] to boil, just slowly heat it like [pickles], don't cook it, then seal it [illegible] crisp after it is cold [but?] if you can leave it all cold [it?] is better I think. If you leave it cold cover it with horse radish leaves + always keep it weighted down with a plate or rock, if in a big jar or if you seal it cold spread a leaf on top in the can + put a spoon of mustard seed on top + seal. it will keep that way fine if you make it late keep it cool as it excellent + never any bother of making I like more cabbage than tomatoes
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[illegible] cold + see that it is enough [to make?] it all wet + vinegary. stir it [good] put in jars + seal cold + [illegible] in cool place. [If?] you think best heat it all hot [illegible] to boil, just slowly heat it like [pickles], don't cook it, then seal it [illegible] crisp after it is cold [but?] if you can leave it all cold [it?] is better I think. If you leave it cold cover it with horse radish leaves + always keep it weighted down with a plate or rock, if in a big jar or if you seal it cold spread a leaf on top in the can + put a spoon of mustard seed on top + seal. it will keep that way fine if you make it late keep it cool as it excellent + never any bother of making I like more cabbage than tomatoes
Szathmary Culinary Manuscripts and Cookbooks
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