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Julie M. Clagett cookbook, June 1, 1886
Item 19
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Pick - a - lily. 1/2 peck green tomatoes. 1 head cabbage. 3 onions 2 green peppers chop tomatoes, add 1 cup salt over night Drain in morning add other chopped vegetables. Cover 1/2 gal vinegar, 3 cups sugar, 1 teaspoon celery seed, 1 tablespoon mustard Cook a long time Sea foam. 2 cups white sugar. 1/2 cup corn syrup 1/2 cup boiling water. Add to sugar. Boil until it hardens in water. Remove from stove. Add 1/4 teaspoon cream of tartar 1 teaspoon vanilla - Beat well and pour this mixture over the beaten whites of 2 eggs When beginning to thicken add chopped walnuts.
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Pick - a - lily. 1/2 peck green tomatoes. 1 head cabbage. 3 onions 2 green peppers chop tomatoes, add 1 cup salt over night Drain in morning add other chopped vegetables. Cover 1/2 gal vinegar, 3 cups sugar, 1 teaspoon celery seed, 1 tablespoon mustard Cook a long time Sea foam. 2 cups white sugar. 1/2 cup corn syrup 1/2 cup boiling water. Add to sugar. Boil until it hardens in water. Remove from stove. Add 1/4 teaspoon cream of tartar 1 teaspoon vanilla - Beat well and pour this mixture over the beaten whites of 2 eggs When beginning to thicken add chopped walnuts.
Szathmary Culinary Manuscripts and Cookbooks
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