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Elsie L. Smith cookbook, 1944
Page 85
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85 Mustard Pickle. 1 qt. cucumbers sliced 1 [qt] cauliflower cut up 1 [qt] onions cut up if large 1 [qt] green tomatoes 4 gr. peppers cut up. 4 red. [peppers cut up] Cover with brine (1 cup salt) Drain in morning. Add to mixture: 1 c. flour, 6 tabls. mustard, 1 tbs turmeric, 1 c. sugar + vinegar to make 2 qts of paste. Grape Catchup 5 lbs grapes made into pulp by boiling + straining. 2 lbs. sugar 1 pt. vinegar 1 teas. cinnamon 1/2 teas. salt 1 teas. allspice 1 [teas.] clove [1 teas.] pepper Boil + seal. Pickle for Pork- 100 lbs. meat { 9 lb. salt (10 if hot weather) 2 1/2 lbs. sugar 2 oz. salt peter 4 1/2 gal. cold water. Cure 4 days for each lb. meat. Remove from brine every four days.
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85 Mustard Pickle. 1 qt. cucumbers sliced 1 [qt] cauliflower cut up 1 [qt] onions cut up if large 1 [qt] green tomatoes 4 gr. peppers cut up. 4 red. [peppers cut up] Cover with brine (1 cup salt) Drain in morning. Add to mixture: 1 c. flour, 6 tabls. mustard, 1 tbs turmeric, 1 c. sugar + vinegar to make 2 qts of paste. Grape Catchup 5 lbs grapes made into pulp by boiling + straining. 2 lbs. sugar 1 pt. vinegar 1 teas. cinnamon 1/2 teas. salt 1 teas. allspice 1 [teas.] clove [1 teas.] pepper Boil + seal. Pickle for Pork- 100 lbs. meat { 9 lb. salt (10 if hot weather) 2 1/2 lbs. sugar 2 oz. salt peter 4 1/2 gal. cold water. Cure 4 days for each lb. meat. Remove from brine every four days.
Szathmary Culinary Manuscripts and Cookbooks
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