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Abigail Wellington Townsend cookbook, circa 1840
Page 36
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To make India pickle To 1 Gall. vinegar 1 lb Garlick 3/4 lb long pepper 1 pt mustard seed 1 lb Ginger 2 oz of termerick the garlick must be laid in salt 3 days then washt clean & laid in the sun to dry the long pepper & mustard seed must be bruised mix all well together in the vinegar
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To make India pickle To 1 Gall. vinegar 1 lb Garlick 3/4 lb long pepper 1 pt mustard seed 1 lb Ginger 2 oz of termerick the garlick must be laid in salt 3 days then washt clean & laid in the sun to dry the long pepper & mustard seed must be bruised mix all well together in the vinegar
Szathmary Culinary Manuscripts and Cookbooks
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