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Alice Electa Pickard recipe book, 1868
Page 160
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169 Picalilly. Aunt Addie. Take 1 peck green tomatoes & chop fine. Sprinkle with salt & let stand over night. Drain off the juice and add 6 onions pealed and chopped. Horse-radish, mustard, cloves, alspice, & cinnamon, 1 tablespoonful of each. Cover with cider vinegar & boil until soft. Mangoes. Slelect small musk melons (the common kind are much better for this purpose than cantelopes) -- cut a piece out of the side. You must have a sharp knife & be careful to make a smooth incision. Take out the seeds with a teaspoon. Fill the melons with a stuffing made of cloves, mustard seed, pepper, scrapings of horseradish -- & chopped onions. When full tie on the piece carefully with a strong string. Lay them in a jar, & pour on boiling vinegar with a little salt in it. Do this 2 or 3 times, then lay them in fresh vinegar, & cover them close.
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169 Picalilly. Aunt Addie. Take 1 peck green tomatoes & chop fine. Sprinkle with salt & let stand over night. Drain off the juice and add 6 onions pealed and chopped. Horse-radish, mustard, cloves, alspice, & cinnamon, 1 tablespoonful of each. Cover with cider vinegar & boil until soft. Mangoes. Slelect small musk melons (the common kind are much better for this purpose than cantelopes) -- cut a piece out of the side. You must have a sharp knife & be careful to make a smooth incision. Take out the seeds with a teaspoon. Fill the melons with a stuffing made of cloves, mustard seed, pepper, scrapings of horseradish -- & chopped onions. When full tie on the piece carefully with a strong string. Lay them in a jar, & pour on boiling vinegar with a little salt in it. Do this 2 or 3 times, then lay them in fresh vinegar, & cover them close.
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