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Carrie L. Wirts cookbook, 1917-1920
Page 1
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Mustard Pickle I qt small whole Cucumbers 1 " large cucumbers sliced pt small onions pt. onions sliced pt. green tomatoes [1?] large cauliflowers [4?] green peepers seeds in Make a brine of [illegible] salt to 4] qt water. Pour over the mixture. Let stand 24 hrs. Heat just enough to scald it -- drain in a colander. Mix 1 cup flour, a tablespoon of mustard, 1 teaspoon each of tumeric, all spice, cloves + [dill?] seed, + 1 cup sugar with enough [illegible] to make [illegible] + add vegetable [illegible]
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Mustard Pickle I qt small whole Cucumbers 1 " large cucumbers sliced pt small onions pt. onions sliced pt. green tomatoes [1?] large cauliflowers [4?] green peepers seeds in Make a brine of [illegible] salt to 4] qt water. Pour over the mixture. Let stand 24 hrs. Heat just enough to scald it -- drain in a colander. Mix 1 cup flour, a tablespoon of mustard, 1 teaspoon each of tumeric, all spice, cloves + [dill?] seed, + 1 cup sugar with enough [illegible] to make [illegible] + add vegetable [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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