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New England cookbook, 1880s
Page 78
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Pickles. Ripe Tomato Pickle (Ellen E.) 8 pound ripe tomatoes skinned and sliced. 3 (three) pounds sugar - cinnamon & cloves in bags - 1 pint of vinegar - Spice, sugar and vinegar simmered together and poured over tomatoes - for two days - the third let all simmer together. Spiced Currants. 6 pounds currants 4 " sugar 1 pint vinegar 2 tablespoons cloves " " cinnamon simmer together. Spiced Plums 1 peck of plums 7 pounds sugar 1 1/2 pints vinegar 2 tablespoons cloves [] allspice [boil?] 2 1/2 hours.
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Pickles. Ripe Tomato Pickle (Ellen E.) 8 pound ripe tomatoes skinned and sliced. 3 (three) pounds sugar - cinnamon & cloves in bags - 1 pint of vinegar - Spice, sugar and vinegar simmered together and poured over tomatoes - for two days - the third let all simmer together. Spiced Currants. 6 pounds currants 4 " sugar 1 pint vinegar 2 tablespoons cloves " " cinnamon simmer together. Spiced Plums 1 peck of plums 7 pounds sugar 1 1/2 pints vinegar 2 tablespoons cloves [] allspice [boil?] 2 1/2 hours.
Szathmary Culinary Manuscripts and Cookbooks
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