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Julie M. Clagett cookbook, 1908-1914
Page 74
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& 1 of salt added to season sufficiently Ripe cucumbers sweet pickle. 2 gals of cucumbers, pared, seed taken off, & cut up. 3 pts vinegar, 3 lbs sugar, 2 heaping table spoons of mustard (ground) 2 level spoons of bruised celery seed. 1 heaping table spoon of ginger, 2 heaping tablespoon of Turmeric, 1 do of mace, Boil gently until the fruit look clear, Cabbage & Onion Pickle. 2 large head of cabbage, 2 doz large onions, 1 doz green peppers, cut all fine, cover with boiling hot weak brine & cover tight. Next day squeeze out, add 1/2 cup each celery & white mustard seed. 1/4 cup ground mustard (mixed in the vinegar) 1/2 of turmeric 1 level table spoon black pepper. 3 cups sugar, cook immediately for about an hour. Cover well with vinegar, adding some if necessary while cooking.
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& 1 of salt added to season sufficiently Ripe cucumbers sweet pickle. 2 gals of cucumbers, pared, seed taken off, & cut up. 3 pts vinegar, 3 lbs sugar, 2 heaping table spoons of mustard (ground) 2 level spoons of bruised celery seed. 1 heaping table spoon of ginger, 2 heaping tablespoon of Turmeric, 1 do of mace, Boil gently until the fruit look clear, Cabbage & Onion Pickle. 2 large head of cabbage, 2 doz large onions, 1 doz green peppers, cut all fine, cover with boiling hot weak brine & cover tight. Next day squeeze out, add 1/2 cup each celery & white mustard seed. 1/4 cup ground mustard (mixed in the vinegar) 1/2 of turmeric 1 level table spoon black pepper. 3 cups sugar, cook immediately for about an hour. Cover well with vinegar, adding some if necessary while cooking.
Szathmary Culinary Manuscripts and Cookbooks
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