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Wisconsin cookbook, 1900-1920
Page 66
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9 day sweet pickle 3 doz medium sized cukes, soak in brine for 3 days brine strong enough to float an egg. Rinse & soak in cold water 3 days changeing the water each day, cut in pieces or leave whole and put in kettle with 1 pt viengar 3 pts water, 1 tesp alum simmer for 3 hrs. not boil then pour off cook syrup of 3 lbs sugar 3 pts vinegar 1 oz alum 1 oz whole cinnamon 1 oz cassia Buds put pickles in crock and pour over them the syrup. then pour off the syrup and heat to a boiling point do this 3 times -Elsie Steak Sauce 15 ripe tomatoes 8 apples 1 pt viengar 4 onions 2 cups sugar 2 1/2 tables. salt 1/2 tesp each celery seed mustard seed and cloves 1/4 tesp pepper 1 " cinnamon Cook 3 hrs. or untill thick Seal while hot
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9 day sweet pickle 3 doz medium sized cukes, soak in brine for 3 days brine strong enough to float an egg. Rinse & soak in cold water 3 days changeing the water each day, cut in pieces or leave whole and put in kettle with 1 pt viengar 3 pts water, 1 tesp alum simmer for 3 hrs. not boil then pour off cook syrup of 3 lbs sugar 3 pts vinegar 1 oz alum 1 oz whole cinnamon 1 oz cassia Buds put pickles in crock and pour over them the syrup. then pour off the syrup and heat to a boiling point do this 3 times -Elsie Steak Sauce 15 ripe tomatoes 8 apples 1 pt viengar 4 onions 2 cups sugar 2 1/2 tables. salt 1/2 tesp each celery seed mustard seed and cloves 1/4 tesp pepper 1 " cinnamon Cook 3 hrs. or untill thick Seal while hot
Szathmary Culinary Manuscripts and Cookbooks
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