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Alice Electa Pickard recipe book, 1868
Page 156
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156 Apple Pickles. 4 pounds apple 2 lb. sugar 1 pint vinegar spice cloves & cinnamon. Pickle Beans. wash nicely-pour on boiling water, let it stand one day-add then cold vinegar, salt & alum 1 gallon vinegar, 1 teacup salt-1 tablespoon alum. Picalilly. Mrs. Matson. 1 peck green tomatoes, slice thin, & put in brine allowing 1 pint salt to the peck. Let them stand 24 hours. Take out, & rinse in cold water, - drain well, add 1 head cabbage, 10 peppers 3 onions, & horseradish to taste. Chop fine-then scald in just vinegar enough to cover it-drain it well from that, add 1 ounce each of cloves, allspice & mace, 1 pint molasses add - stir thoroughly, & then add vinegar enough to cover it. Put a little brown sugar over the top, & cover it well. Pickled Blueberries. To one gallon of sound fruit - add one pint good molasses & put away in jars, leaving room for it to ferment.
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156 Apple Pickles. 4 pounds apple 2 lb. sugar 1 pint vinegar spice cloves & cinnamon. Pickle Beans. wash nicely-pour on boiling water, let it stand one day-add then cold vinegar, salt & alum 1 gallon vinegar, 1 teacup salt-1 tablespoon alum. Picalilly. Mrs. Matson. 1 peck green tomatoes, slice thin, & put in brine allowing 1 pint salt to the peck. Let them stand 24 hours. Take out, & rinse in cold water, - drain well, add 1 head cabbage, 10 peppers 3 onions, & horseradish to taste. Chop fine-then scald in just vinegar enough to cover it-drain it well from that, add 1 ounce each of cloves, allspice & mace, 1 pint molasses add - stir thoroughly, & then add vinegar enough to cover it. Put a little brown sugar over the top, & cover it well. Pickled Blueberries. To one gallon of sound fruit - add one pint good molasses & put away in jars, leaving room for it to ferment.
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