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New England cookbook, 1880s
Page 81
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Mixed Pickles. 1 peck medium sized cucumbers 4 heads of cauliflower 2 dozen small silver skin onions Cut cucumbers in rings and soak in strong salt and water 12 to 24 hours. Also soak the cauliflower separately in salt and water and drain thoroughly. Steam the cauliflower until tender. Put cucumbers into kettle and cover with strong cider vinegar sweetened to taste with brown sugar. Let them heat through thoroughly but not boil. 2 heaping tablespoons white mustard seed. 1 tablespoonful and a half of ground mustard, Heaping tablespoonful tumeric. 2 tablespoonsful ground cinnamon. 8 small peppers chopped seeds and all. Put all the spices together and mix them with cold vinegar and mix into the pickles when hot.
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Mixed Pickles. 1 peck medium sized cucumbers 4 heads of cauliflower 2 dozen small silver skin onions Cut cucumbers in rings and soak in strong salt and water 12 to 24 hours. Also soak the cauliflower separately in salt and water and drain thoroughly. Steam the cauliflower until tender. Put cucumbers into kettle and cover with strong cider vinegar sweetened to taste with brown sugar. Let them heat through thoroughly but not boil. 2 heaping tablespoons white mustard seed. 1 tablespoonful and a half of ground mustard, Heaping tablespoonful tumeric. 2 tablespoonsful ground cinnamon. 8 small peppers chopped seeds and all. Put all the spices together and mix them with cold vinegar and mix into the pickles when hot.
Szathmary Culinary Manuscripts and Cookbooks
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