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Carrie L. Wirts cookbook, 1917-1920
Page 12
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Mrs Pusker Pickled unions scald them then let t[them?] get cool & peel make...[that?] will bear egg put...in & let stang 24 hours boil enough white [vinegar?] to cover them let it cool put them in a jar with 4 oz mustand seed & pour [vinegar?] over them will be ready ...use in 1 weeak My Chill Sauce 1 1/2 peck tomatoes scald & peeal them then let them boil well strain through sive then chop 30 onions 12 large peppers & 3 staucks of celery chop fine & place all-together with 2 pounds sugar 1/2 cup of alspice and [put?] in a bag 1/2 gallon of [vinegar?] [illegible] to taste let [boil?] to [illegible] hour
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Mrs Pusker Pickled unions scald them then let t[them?] get cool & peel make...[that?] will bear egg put...in & let stang 24 hours boil enough white [vinegar?] to cover them let it cool put them in a jar with 4 oz mustand seed & pour [vinegar?] over them will be ready ...use in 1 weeak My Chill Sauce 1 1/2 peck tomatoes scald & peeal them then let them boil well strain through sive then chop 30 onions 12 large peppers & 3 staucks of celery chop fine & place all-together with 2 pounds sugar 1/2 cup of alspice and [put?] in a bag 1/2 gallon of [vinegar?] [illegible] to taste let [boil?] to [illegible] hour
Szathmary Culinary Manuscripts and Cookbooks
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