DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

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Page 89

Chow, Chow, Pickels  Ema [Hivlig?]  Take two heads of cabbage, four dozen of cucumbers. 2 dozen of green pepers one half peck of green tomatoes, one dozen of onions, pour hot water in then & let them stand about ten minutes slice and chop thin - And then chop all the other things sprinkle salt on them & let them stand an hour then put them to drain. Pour cold vinegar over them and let them stand 24 hours. Pour off that vinegar and take as much vinegar as will cover them and put it on the stove, with one half lb of brown sugar. Let it boil, put in mustard seed cloves & mace. pour it over the pickle hot, and then put in jars.  Good  Cucumber Catsup  Ema Hivlig  Take three dozen of full grown cucumbers & eight white onions, peel the onions & cucumbers & grate them, sprinkle on them three quarters of a pint of fine table salt; put the whole into a sieve & let it drain twelve hours then take a teacupful of mustard seed, half a  teacupful of ground black peper, and mix them well with the cucumbers & onions; put the whole into a stone jar with the strongest vinegar, close up tightly for three days & it it fit for use.

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Chow, Chow, Pickels Ema [Hivlig?] Take two heads of cabbage, four dozen of cucumbers. 2 dozen of green pepers one half peck of green tomatoes, one dozen of onions, pour hot water in then & let them stand about ten minutes slice and chop thin - And then chop all the other things sprinkle salt on them & let them stand an hour then put them to drain. Pour cold vinegar over them and let them stand 24 hours. Pour off that vinegar and take as much vinegar as will cover them and put it on the stove, with one half lb of brown sugar. Let it boil, put in mustard seed cloves & mace. pour it over the pickle hot, and then put in jars. Good Cucumber Catsup Ema Hivlig Take three dozen of full grown cucumbers & eight white onions, peel the onions & cucumbers & grate them, sprinkle on them three quarters of a pint of fine table salt; put the whole into a sieve & let it drain twelve hours then take a teacupful of mustard seed, half a teacupful of ground black peper, and mix them well with the cucumbers & onions; put the whole into a stone jar with the strongest vinegar, close up tightly for three days & it it fit for use.