Transcribe
Translate
Jenny Patterson cookbook, May 24, 1880
Page 61
More information
digital collection
archival collection guide
transcription tips
Pickle Lilly Take green tomatoes slice them lay them on dishes over night, sprinkle a little salt over, drain off the water, then in the morning put a layer of tomatoes, and a layer of onions, black pepper, red pepper, plenty of white mustard seed, fill up the kettle with cider vinegar. Simmer slowly. Keep the kettle covered while cooking. While hot put a cup of mixed mustard into the kettle. Pickles in General A table-spoonful of Alum & a tea cup of salt to each 3 gallons of vinegar. Tie up in a bag, pepper, ginger root and all sorts of spice. Scald and you have vinegar prepared for all sorts of pickling.
Saving...
prev
next
Pickle Lilly Take green tomatoes slice them lay them on dishes over night, sprinkle a little salt over, drain off the water, then in the morning put a layer of tomatoes, and a layer of onions, black pepper, red pepper, plenty of white mustard seed, fill up the kettle with cider vinegar. Simmer slowly. Keep the kettle covered while cooking. While hot put a cup of mixed mustard into the kettle. Pickles in General A table-spoonful of Alum & a tea cup of salt to each 3 gallons of vinegar. Tie up in a bag, pepper, ginger root and all sorts of spice. Scald and you have vinegar prepared for all sorts of pickling.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
