Transcribe
Translate
McQueen Family Cookbooks item 1
More information
digital collection
archival collection guide
transcription tips
Mother Atwood's Mustard Pickle about 5 qts 1 large cauliflower 3 pts white onions (small) 2 red peppers 2 gr. peppers 1/2 to 1 bunch celery. Cut up all above and bring to a rolling boil in 4 c. vinegar & 3 c. water. Have ready 2 qts green tomatoes sliced, salted with 1 c. salt. and one qt. boiling water poured over them Drain. Add these & 1jar br. & butter pickles to the kettle of vegetables after it has boiled up once more. Mix 2 c. flour, 1 lb. br. sugar, 1 c. wh. sugar, 1 c. dry mustard, 1 1/2 tsp tumeric (go light on tumeric & wh. sugar) Add 1 qt vinegar and blend in top of double boiler. If more vinegar is needed because sauce gets too thick use some from vegetable mixture. Drain vegetable. Mix with sauce and bottle.
Saving...
prev
next
Mother Atwood's Mustard Pickle about 5 qts 1 large cauliflower 3 pts white onions (small) 2 red peppers 2 gr. peppers 1/2 to 1 bunch celery. Cut up all above and bring to a rolling boil in 4 c. vinegar & 3 c. water. Have ready 2 qts green tomatoes sliced, salted with 1 c. salt. and one qt. boiling water poured over them Drain. Add these & 1jar br. & butter pickles to the kettle of vegetables after it has boiled up once more. Mix 2 c. flour, 1 lb. br. sugar, 1 c. wh. sugar, 1 c. dry mustard, 1 1/2 tsp tumeric (go light on tumeric & wh. sugar) Add 1 qt vinegar and blend in top of double boiler. If more vinegar is needed because sauce gets too thick use some from vegetable mixture. Drain vegetable. Mix with sauce and bottle.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
