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New England manuscript cookbook, 1880-1910
Page 60
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Pickles. CELERY PICKLES. Four quarts of chopped white cabbage, four quarts of chopped celery, half a pound of white mustard seed, four tablespoonfuls of salt. Mix all well together. Heat six quarts of vinegar with one ounce of green ginger root, one ounce of temeric and a full cup of sugar. Add the vegetables and cook gently for several hours until the cabbage and celery is tender. Chili Sauce. 6 large ripe Tomatoes 2 Onions 1 tbs sugar 1 " Salt 1 pt. Vinegar 1 good sized Bell Pepper, chopped fine. Cook one hour. Take thin peel from the tomatoes. If cooks down too thick, put in a little more Vinegar.
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Pickles. CELERY PICKLES. Four quarts of chopped white cabbage, four quarts of chopped celery, half a pound of white mustard seed, four tablespoonfuls of salt. Mix all well together. Heat six quarts of vinegar with one ounce of green ginger root, one ounce of temeric and a full cup of sugar. Add the vegetables and cook gently for several hours until the cabbage and celery is tender. Chili Sauce. 6 large ripe Tomatoes 2 Onions 1 tbs sugar 1 " Salt 1 pt. Vinegar 1 good sized Bell Pepper, chopped fine. Cook one hour. Take thin peel from the tomatoes. If cooks down too thick, put in a little more Vinegar.
Szathmary Culinary Manuscripts and Cookbooks
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