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New England cookbook, 1855-1934
Page 54
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Tomato Pickles slice one peck of green Tomatoes, six green peppers - four onions; strew one tea cup of Salt on them and let them remain over night. Then pour off the water & put them in a kettle with vinegar - a tea cup of sugar, also one of grated Horseradish , a table spoon full of cloves the same of cinnamon & allspice Boil until soft Maryland biscuits One qt of flour, heaping spoonful of lard a little salt - & mix with water - beat it with a pestle till light then cut it in little pieces and roll in your hand and form it into cakes - Recipe from Kate
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Tomato Pickles slice one peck of green Tomatoes, six green peppers - four onions; strew one tea cup of Salt on them and let them remain over night. Then pour off the water & put them in a kettle with vinegar - a tea cup of sugar, also one of grated Horseradish , a table spoon full of cloves the same of cinnamon & allspice Boil until soft Maryland biscuits One qt of flour, heaping spoonful of lard a little salt - & mix with water - beat it with a pestle till light then cut it in little pieces and roll in your hand and form it into cakes - Recipe from Kate
Szathmary Culinary Manuscripts and Cookbooks
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