Two gallons of chopped cabbage, one of green tomatoes sliced,
one dozen onions sliced, one ounce of turmeric, one ounce of
whole allspicci the same of whole doves, the same of ground
ginger, half a pound of white mustard-seed, a gill and three-
quarters of salt, one and three-quarter pounds of sugar, and a
gallon of vinegar. Boil aU together half an hour.
Tomato-sauoe.
One peck of green tomatoes and a quarter of a peck of white
onions sliced thin ; sprinkle them with salt in alternate layers.
Let them stand all night, then strain off the water, cover them
with vinegar, and simmer gently twenty minutes. Mix together
half a teacup of ground mustard, a quarfser of a pound of mua-
294 COOKER T FB OM EZPEEIBNCE.
tardHwed, half a onp of brown sugar, a quarter of a oap of grouftd
ginger, half a onp of good sweet oil, and any other spioeB you
please✪ Mixed Pickle. Stir these into the piokles when half looked.
* Pickled Peppera.
Cut the stems out in a round circle with a sharp knife, and
lay them aside to replace ; fill the peppers with a mixture of
finely-cut and chopped cabbage, horseradish either out in slipe
or grated, mustard-seed and salt. Wash the peppers in oold
water before you fill them ; then fill, replace the piece you cut
out) tie them round with soft cord to keep the lids on, pack
them in stone jars and fill up with cold sharp cider-vinegar.
They will be ready for use in two weeks.
Pickled Tomatoes.
Take the little pear-shaped or round red tomatoes, wash them
and wipe them very dry } put them in glass jars that ean be
made air-tight; to a quart of tomatoes put half a dozen blades of
mace, a teaspoonful of whole cloves, the same of allspice, and a
few little red peppers cut in rings ; fill the jars three parts Adl
of the tomatoes, and fill up with good cider-vinegar, oold. Set
them in a cool dark place, and in three weeks they are ready
for use. Uie no tak. This pickle is very nice for flavoring
ragofits, hashes, &e., &o.
* Oreen Tomato Pickle.
A peck of green tomatoes, three dozen small white onions✪ Pickled Peppers ;
slioe them, and put them in separate jars, sprinkling each layer
profusely with salt ; let them stand until next day, then drain
off the liquid, which b not to be used. Take one ounce of whole
cloves, one ounce of allspice, one ounce and a half of black
pepper, one ounce of yellow mustard-seed ; put in a large kettle
a layer of tomatoes and onions, sprinkle them with the spioee,
then put another layer of tomatoes and onions, more spices, and
so on until all are in the kettle. Cover it with good cider-
vinegar ; mix in a paste a quarter of a po'ind of English miis
PICKLES. 296
tard with a little yinegar, thin it, and pour over the tomatoes,
ke, ; stir it thoroughly through them, set the kettle on the baok
of the range, and let all simmer together for half an hour; then
put in jars. When oold, cover closely.
* Hasturtiums.
Drop them as you gather them into a jar of vinegar; put a
spoonful of salt in after the jar is filled.
* Mushroom Catsup.
Put the mushrooms in a stone pot in layers, with salt sprin«
kled over each layer, let them stand four days, then mash them,
and to every quart add two-thirds of a teaspoonful of black
pepper ; put them into a stone jar, and set it into a kettle of
boiling water for three hours ; replenish the water round the
jar, and keep up a fast boil ; then strain through a cloth, but
do not squeeze it. Boil the juice half an hour longer, and let it
stand until next day to settle ; then bottle, seal up, and keep in
a cool place.
* IValnut Catsup. ✪ Tomato Catsup
Page 141 · 7 recipe records on this page
Presented as published in 1905. 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
Two gallons of chopped cabbage, one of green tomatoes sliced, one dozen onions sliced, one ounce of turmeric, one ounce of whole allspice the same of whole cloves, the same of ground ginger, half a pound of white mustard-seed, a gill and threequarters of salt, one and three-quarter pounds of sugar, and a gallon of vinegar. Boil all together half an hour.
Tomato-sauoe.
One peck of green tomatoes and a quarter of a peck of white onions sliced thin ; sprinkle them with salt in alternate layers. Let them stand all night, then strain off the water, cover them with vinegar, and simmer gently twenty minutes. Mix together half a teacup of ground mustand a quarter of a pound of mus--
294 COOKER T FB OM EZPEEIBNCE.
tard-seed, half a cup of brown sugar, a quarter of a cup of ground ginger, half a cup of good sweet oil, and any other spioeB you please. Stir these into the pickles when half boiled.
* Pickled Peppera.
Cut the stems out in a round circle with a sharp knife, and lay them aside to replace; fill the peppers with a mixture of finely-cut and chopped cabbage, horseradish either cut in slips or grated, mustard-seed and salt. Wash the peppers in cold water before you fill them ; then fill, replace the piece you cut out; tie them round with soft cord to keep the lids on, pack them in stone jars and fill up with cold sharp cider-vinegar. They will be ready for use in two weeks.
Pickled Tomatoes.
Take the little pear-shaped or round red tomatoes, wash them and wipe them very dry; put them in glass jars that can be made air-tight; to a quart of tomatoes put half a dozen blades of mace, a teaspoonful of whole cloves, the same of allspice, and a few little red peppers cut in rings ; fill the jars three parts full of the tomatoes, and fill up with good cider-vinegar, cold. Set them in a cool dark place, and in three weeks they are ready for use. Use no salt. This pickle is very nice for flavoring ragouts, hashes, &c., &c.
* Oreen Tomato Pickle.
A peck of green tomatoes, three dozen small white onions ; slioe them, and put them in separate jars, sprinkling each layer profusely with salt ; let them stand until next day, then drain off the liquid, which is not to be used. Take one ounce of whole cloves, one ounce of allspice, one ounce and a half of black pepper, one ounce of yellow mustard-seed ; put in a large kettle a layer of tomatoes and onions, sprinkle them with the spices, then put another layer of tomatoes and onions, more spices, and so on until all are in the kettle. Cover it with good cider-vinegar; mix in a paste a quarter of a po'ind of English miis
PICKLES. 296
tard with a little vinegar, thin it, and pour over the tomatoes; stir it thoroughly through them, set the kettle on the baok of the range, and let all simmer together for half an hour; then put in jars. When cold, cover closely.
* Hasturtiums.
Drop them as you gather them into a jar of vinegar; put a spoonful of salt in after the jar is filled.
* Mushroom Catsup.
Put the mushrooms in a stone pot in layers, with salt sprinkled over each layer, let them stand four days, then mash them, and to every quart add two-thirds of a teaspoonful of black pepper ; put them into a stone jar, and set it into a kettle of boiling water for three hours ; replenish the water round the jar, and keep up a fast boil ; then strain through a cloth, but do not squeeze it. Boil the juice half an hour longer, and let it stand until next day to settle ; then bottle, seal up, and keep in a cool place.
* IValnut Catsup.
Records on this page
Mixed PicklePickled PeppersPickled TomatoesGreen Tomato PickleTomato CatsupMushroom CatsupWalnut Catsup