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Alice Electa Pickard recipe book, 1868
Page 161
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161 Spiced Currants. Nellie Nuttman. To 5 lbs currants add 4 lbs sugar 3 tablespoon ground cloves 1 of allspice 1 of cinnamon 1 of mace. Boil sugar, currants, and spice together 15 minutes then take the currants out & add 1 pt of vinegar & boil 1/2 an hour. Less spice if you prefer. Same as C.E. Greens' rule. Picalilli. One peck of green tomatoes cut up in convenient mouthfuls. Mix with 1 & 1/2 cups of fine salt & let stand over night. In the A.M. drain off the juice & throw it away. To five quarts of strong cider vinegar add 2 cups of brown sugar & boil the tomatoes in it till they begin to soften-skim out before they lose their shape & place in a stone jar. Boil down the liquor till there is just enough to cover the fruit. Add to the vinegar 1 tablespoonful black pepper, cinnamon & cloves-1 cup of grated horseradish root & 1 teaspoonfull of ground mustard. Household.
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161 Spiced Currants. Nellie Nuttman. To 5 lbs currants add 4 lbs sugar 3 tablespoon ground cloves 1 of allspice 1 of cinnamon 1 of mace. Boil sugar, currants, and spice together 15 minutes then take the currants out & add 1 pt of vinegar & boil 1/2 an hour. Less spice if you prefer. Same as C.E. Greens' rule. Picalilli. One peck of green tomatoes cut up in convenient mouthfuls. Mix with 1 & 1/2 cups of fine salt & let stand over night. In the A.M. drain off the juice & throw it away. To five quarts of strong cider vinegar add 2 cups of brown sugar & boil the tomatoes in it till they begin to soften-skim out before they lose their shape & place in a stone jar. Boil down the liquor till there is just enough to cover the fruit. Add to the vinegar 1 tablespoonful black pepper, cinnamon & cloves-1 cup of grated horseradish root & 1 teaspoonfull of ground mustard. Household.
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