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Jane E. Hassler cookbook, June 1857
Page 87
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Pickels &c. To Pickel Red Cabbage. Take 1/2 doz heads of Red cabbage, cut it as if for slaw, salt it well, and let it stand over night. Next morning take and pack it in a stone jar, with mustard seed, cloves, and a doz of green pepers cut fine. Pour the best cider venigar over it cold. To Pickel Cucumbers. Take 2 doz green cucumbers, peal and slice them 4 onions sliced, 1/2 pt of salt; Salt them down in a sive and let them stand all night. Next day take them, lay a layer of the onions, and cucumbers, then a layer of whole mustard, peper and cloves, and so on till the jar is most filled, then fill up with wine. Close the jar tight, and set away in a cool place. To Pickel Cherries. Take fine large Monella cherries, cut the stem partly off, wash, drain, and spread them out on a large dish to dry, as water will cause them to spoil. To every qt of the best cider vinegar, allow 1 lb of sugar, whole ginger, cloves cinnamon, and mace, which are best served up
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Pickels &c. To Pickel Red Cabbage. Take 1/2 doz heads of Red cabbage, cut it as if for slaw, salt it well, and let it stand over night. Next morning take and pack it in a stone jar, with mustard seed, cloves, and a doz of green pepers cut fine. Pour the best cider venigar over it cold. To Pickel Cucumbers. Take 2 doz green cucumbers, peal and slice them 4 onions sliced, 1/2 pt of salt; Salt them down in a sive and let them stand all night. Next day take them, lay a layer of the onions, and cucumbers, then a layer of whole mustard, peper and cloves, and so on till the jar is most filled, then fill up with wine. Close the jar tight, and set away in a cool place. To Pickel Cherries. Take fine large Monella cherries, cut the stem partly off, wash, drain, and spread them out on a large dish to dry, as water will cause them to spoil. To every qt of the best cider vinegar, allow 1 lb of sugar, whole ginger, cloves cinnamon, and mace, which are best served up
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