FoodNet

Mother Hubbard's cupboard

1887

Page 30 · 13 recipe records on this page

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Peel and take out the inside of the cucumbers ; cut in pieces, put in cold vinegar, let them lie twenty-four hours ; then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds. Boil the whole together, until the cucumbers are clear. PICKLED WATERMELON. Take the green part of the rind of the lemon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds. In this boil the rind until clear and tender. L. H. SPICED PEACHES. Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald to- gether sugar, vinegar and spices ; pour over the fruit. Let it stand twenty-four hours ; drain off, scald again and pour over fruit, letting it stand another twenty-four hours. Boil all together until the fruit is tender. Skim it out and boil the liquor until thickened. Pour over the fruit and set away in a jar. SPICED GRAPES. Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon. SWEET PICKLED PEACHES. One peck peaches, three pounds brown sugar, one quart vinegar. Dip each peach in a weak solution of soda water, and wipe dry to remove roughness. Stick three or four cloves in each peach. Heat the vinegar and sugar, then put. in the peaches and cook until tender. Mrs. E. S. Converse. 74 "Mother Hubbard's Cupboard." PIKLED PEACHES. One peck peaches, three pounds sugar, one quart vinegar, cloves. PICKLED PLUMS. Four pounds plums, two pounds sugar, one pint vinegar. PICKLED PEARS. One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon to taste. SPICED BLACKBERRIES. To six pints fruit take two and one-half pints sugar, one and one-half pints vinegar✪ Tomato Catsup, one-half ounce cinnamon (ground), one-half ounce cloves, one-half ounce allspice, a little mace broken in small pieces. Boil the sugar and vinegar together, with the spices, putting these last into muslin bags. Then put in the berries and let them scald, not boil. Mrs. M. K. Woodbury. In canning fruit, to a pound of fruit allow one-fourth to one-half pound sugar, according to taste. CANNED PINE APPLE. Tare the fruit, and be very particular to cut out the eyes. Weigh it and chop fine. Add to it the same weight of sugar✪ Canned Pine Apple. Mix thoroughly in a large crock, and let it stand twenty- four hours. Then put in cans, filling them full, and seal tight. After leaving them about two weeks it is well to look and see if there are any signs of working. If so pour into a pan and warm through, then replace in tin cans. Mrs. A. S. Lane. Pickles, Canned Fruit, &c. 75 CANNED CHERRIES. One-fourth pound sugar, one pound fruit, one teacup vinegar✪ Canned Cherries to five pounds fruit. CANNED PINE-APPLE. Three-fourths pound sugar to one pound of fruit. Pick the pine-apple to pieces with silver fork. Scald, and can hot. Mrs. A. S. Mann. CURRANT JELLY. Put the fruit on and scald thoroughly ; strain, and for one pint juice allow one pound sugar✪ Currant Jelly; when juice boils, stir in sugar ; boil until dissolved. Pour into glasses. RASPBERRY JAM. Six pounds sugar to eight pounds fruit, one pint currant juice, with an additional pound of sugar✪ Raspberry Jam. Jam all together, and boil down until a good, rich flavor. Then can. Mrs. A. S. Mann. ORANGE MARMALADE. ✪ Orange Marmalade