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Wisconsin cookbook, 1900-1920
Page 62
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Mustard Pickles 1 qt. green cucumbers 1 qt. green sliced tomatoes 1 qt. caulaflower 4 green peppers cut fine 1/2 q.t S. white onions Soak overnight in salt water, heat enough to scald in hot water. Drain in culender. Dressing 1 cup of flour, 5 tablespoons mustard, 1 tablespoon turmeric powder, 2 1/2 cups sugar, enough cold vinegar for a smooth paste. Boil until cooked. Add vegetables & heat them all through and can. Pickle Lily 1 qt. tomatoes sliced fine & put in salt over night being 1 qt. in morning. 2 qts. cabbage 5 small onions, 1 red pepper, 2/3 tablespoon turmeric powder. 1/2 tablespoon whole alspice 3/4 tablespoon white mustard seed 1 tablespoon celery seed 1 cup sugar, 1 tablespoon salt 1 qt. cider vinigar Mix all together well, boil 20 min. or longer untill well done Mrs. O. J. Nelson Mustard Pickles 30 good sized cucumbers 1 qt. small white onions sliced 3 qt. green tomatoes Put in salt water over night, scald in
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Mustard Pickles 1 qt. green cucumbers 1 qt. green sliced tomatoes 1 qt. caulaflower 4 green peppers cut fine 1/2 q.t S. white onions Soak overnight in salt water, heat enough to scald in hot water. Drain in culender. Dressing 1 cup of flour, 5 tablespoons mustard, 1 tablespoon turmeric powder, 2 1/2 cups sugar, enough cold vinegar for a smooth paste. Boil until cooked. Add vegetables & heat them all through and can. Pickle Lily 1 qt. tomatoes sliced fine & put in salt over night being 1 qt. in morning. 2 qts. cabbage 5 small onions, 1 red pepper, 2/3 tablespoon turmeric powder. 1/2 tablespoon whole alspice 3/4 tablespoon white mustard seed 1 tablespoon celery seed 1 cup sugar, 1 tablespoon salt 1 qt. cider vinigar Mix all together well, boil 20 min. or longer untill well done Mrs. O. J. Nelson Mustard Pickles 30 good sized cucumbers 1 qt. small white onions sliced 3 qt. green tomatoes Put in salt water over night, scald in
Szathmary Culinary Manuscripts and Cookbooks
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