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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 25
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25 French Pickles One gallon sliced green tomatoes four sliced onions, salt them in layers alternately and let them stand over night. In the morning drain them well and prepare 1 tablespoon full of black pepper 1 oz of mustard, 3 oz of cloves, 2 oz of cinnamon, 4 or 5 nutmegs all ground fine + put them in a bag. Then take half a pint of mustard seed, 1/2 pint of grated horse radish + 2 or 3 green peppers cut fine. Mix them well together with the tomatoes in a jar and pour over them boiling vinegar. Cover them close and in two or three days they will be fit for use.
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25 French Pickles One gallon sliced green tomatoes four sliced onions, salt them in layers alternately and let them stand over night. In the morning drain them well and prepare 1 tablespoon full of black pepper 1 oz of mustard, 3 oz of cloves, 2 oz of cinnamon, 4 or 5 nutmegs all ground fine + put them in a bag. Then take half a pint of mustard seed, 1/2 pint of grated horse radish + 2 or 3 green peppers cut fine. Mix them well together with the tomatoes in a jar and pour over them boiling vinegar. Cover them close and in two or three days they will be fit for use.
Szathmary Culinary Manuscripts and Cookbooks
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