Put the required quantity of dry mustard into
a cup and add boiling water to make a stiffish paste.
Mix quickly until smooth. Add 2 or 3 drops of
plain or tarragon vinegar, also a pinch of sugar and
a pinch of salt✪ To Make Mustard. Or, simply mix the mustard
smoothly with cold water, and add a pinch of salt.
If a mild flavoured mustard is preferred, mix
the powder with milk or cream instead of water.
Mustard should always be prepared in small
quantities, as it quickly deteriorates.
3056. Mushroom Ketchup
7 lbs. fresh mushrooms. Spices. \ lb. salt✪ Mushroom Ketchup.
Gather the mushrooms on a dry day, or the
ketchup will not keep well. Cut off the ends of the
stalks, wipe them carefully, but do not wash them.
Then break them up, put them into a large crock
or basin, and sprinkle them with the salt. Cover and
leave for three days, stirring the mushrooms two or
three times daily. Now turn all into a preserving
pan, or an enamelled saucepan, and cook gently by
the side of the fire until the juice is well drawn out.
Strain through a fine cloth, and allow the mush-
rooms to drip some time, but without squeezing.
Put the liquid into a jar, and add spice in the pro-
portion of £ oz. peppercorns, J oz. bruised ginger,
and a blade of mace to each quart. Stand the
jar in a saucepan of boiling water, and boil from
21- to 3 hours. Strain again, pour into bottles,
and cork tightly.
3057. Nasturtium Seeds, To Pickle
Nasturtium seeds. I Salt.
Vinegar. | Peppercorns✪ Nasturtium Seeds, To Pickle.
Choose young nasturtium seeds, and gather them
on a dry day, or they will not keep well. Wipe
633
HERBS, SPICES, CONDIMENTS
them in a cloth, pack them into dry bottles, not
more than three parts filling them, and fill up with
vinegar, which has been brought to the boil with
the proportion of 1 dessert-spoonful of salt and
6 peppercorns to each pint. Cork tightly and tie
over with moistened bladder. These should be
kept two months at least before using. They will
be found an excellent substitute for capers.
3058. To Pickle Onions
1 qt. small silver onions.
1 qt. white wine vinegar.
1 oz. white peppercorns.
£ oz. allspice.
3 or 4 cloves.
1 dessert-sp. salt✪ To Pickle Onions.
Choose very small onions for pickling. Peel
them under water, and use a silver knife to prevent
their discolouring. Put all the other ingredients
into a saucepan, and bring them to the boil. Re-
move the scum, and simmer a few minutes until the
vinegar is well flavoured with the spices. Dry the
onions, throw them into the boiling vinegar, and
let them cook 5 minutes or until they turn clear.
Then pour them into a strong jar or bottle, cork
or tie down securely, and keep a month before
using.
3059. Pickled Red Cabbage
2 firm red cabbages.
Salt.
1 qt. brown vinegar.
| oz. peppercorns.
£ oz. allspice.
| oz. whole ginger.
J oz. cloves.
2 or 3 drops carmine✪ Pickled Red Cabbage.
Page 1013 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the required quantity of dry mustard into a cup and add boiling water to make a stiffish paste. Mix quickly until smooth. Add 2 or 3 drops of plain or tarragon vinegar, also a pinch of sugar and a pinch of salt. Or, simply mix the mustard smoothly with cold water, and add a pinch of salt.
If a mild flavoured mustard is preferred, mix the powder with milk or cream instead of water. Mustard should always be prepared in small quantities, as it quickly deteriorates.
3056. Mushroom Ketchup
7 lbs. fresh mushrooms. Spices. \ lb. salt.
Gather the mushrooms on a dry day, or the ketchup will not keep well. Cut off the ends of the stalks, wipe them carefully, but do not wash them. Then break them up, put them into a large crock or basin, and sprinkle them with the salt. Cover and leave for three days, stirring the mushrooms two or three times daily. Now turn all into a preserving pan, or an enamelled saucepan, and cook gently by the side of the fire until the juice is well drawn out. Strain through a fine cloth, and allow the mushrooms to drip some time, but without squeezing. Put the liquid into a jar, and add spice in the proportion of £ oz. peppercorns, J oz. bruised ginger, and a blade of mace to each quart. Stand the jar in a saucepan of boiling water, and boil from 21- to 3 hours. Strain again, pour into bottles, and cork tightly.
3057. Nasturtium Seeds, To Pickle
Nasturtium seeds. I Salt.
Vinegar. | Peppercorns.
Choose young nasturtium seeds, and gather them on a dry day, or they will not keep well. Wipe
HERBS, SPICES, CONDIMENTS
them in a cloth, pack them into dry bottles, not more than three parts filling them, and fill up with vinegar, which has been brought to the boil with the proportion of 1 dessert-spoonful of salt and 6 peppercorns to each pint. Cork tightly and tie over with moistened bladder. These should be kept two months at least before using. They will be found an excellent substitute for capers.
3058. To Pickle Onions
1 qt. small silver onions. 1 qt. white wine vinegar. 1 oz. white peppercorns.
£ oz. allspice.
3 or 4 cloves.
1 dessert-sp. salt.
Choose very small onions for pickling. Peel them under water, and use a silver knife to prevent their discolouring. Put all the other ingredients into a saucepan, and bring them to the boil. Remove the scum, and simmer a few minutes until the vinegar is well flavoured with the spices. Dry the onions, throw them into the boiling vinegar, and let them cook 5 minutes or until they turn clear. Then pour them into a strong jar or bottle, cork or tie down securely, and keep a month before using.
3059. Pickled Red Cabbage
2 firm red cabbages. Salt.
1 qt. brown vinegar. | oz. peppercorns.
£ oz. allspice.
| oz. whole ginger.
J oz. cloves.
2 or 3 drops carmine.
Records on this page
To Make MustardMushroom KetchupNasturtium Seeds, To PickleTo Pickle OnionsPickled Red Cabbage