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New England manuscript cookbook, 1880-1910
Page 61
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Chopped Pickles 1 qt. tomatoes 1 pt cabbage 1/2 " onions 1/2 " celery In this proportion Let tomatoes & cabbage soak over night in weak brine. Drain & add to onions & celery. Put in kettle, cover with vinegar and add 1/2 cup sugar & 1 bag mixed spices - or right proportion of mixed spices. Mustard Pickles 2 qts small cukes 1 " tomatoes, sliced 1 " button onions 1 large cauliflower divided into flowerets. 4 green peppers cut fine. Make a brine of
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Chopped Pickles 1 qt. tomatoes 1 pt cabbage 1/2 " onions 1/2 " celery In this proportion Let tomatoes & cabbage soak over night in weak brine. Drain & add to onions & celery. Put in kettle, cover with vinegar and add 1/2 cup sugar & 1 bag mixed spices - or right proportion of mixed spices. Mustard Pickles 2 qts small cukes 1 " tomatoes, sliced 1 " button onions 1 large cauliflower divided into flowerets. 4 green peppers cut fine. Make a brine of
Szathmary Culinary Manuscripts and Cookbooks
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