Trim and quarter six heads of good cabbage; boil in vinegar
and water until a broom splint can be passed through them.
Prepare a paste of one-half pint of best sweet oil, one pound of
white mustard, one-half pound of black mustard, one quart of
chopped horseradish, one ounce of celery seed, one ounce of tur-
meric, one teacupful of brown sugar. Put down one layer of
cabbage; then cover with the above mixture, and alternate in this
way, covering each layer with good vinegar.
GREEN TOMATO SOY.
Two gallons of green tomatoes, sliced without peeling, twelve
good onions, also sliced, two quarts vinegar, two tablespoonfuls
of salt, two tablespoonfuls of ground mustard, two tablespoonfuls
of black pepper, ground, one tablespoonful of allspice, one table-
spoonful cloves. Mix all together and stew until tender, stirring
often, lest they should scorch. Put up in small glass jars. This
is a most useful and pleasant sauce for almost any kind of meat
and fish.
To PICKLE CAULIFLOWER.
Cut the cauliflowers into little flowerets of equal size; throw
them into boiling, salted water; place them at the back of the
PICKLES. 233
range, and when they are just about to boil, take them off and
drain them. Put them into jars; boil enough vinegar to cover
them well, seasoning it with one ounce each of nutmeg,
mustard seed, and half an ounce of mace to three quarts of vine-
gar. Pour this hot, over the cauliflowers, adding a little sweet
oil the last thing, to cover the tops. Seal tight, in glass jars.
To PICKLE FIFTY MANGOES.
Salt, cabbage, horseradish, one pint of mustard seed, white
and black mixed, two quarts of onions✪ Chow Chow, two pounds of brown
sugar, cloves, mace, allspice, one-half pint of olive oil, cider vine-
gar. Put mangoes in strong brine for two weeks, then soak in
fresh water one day; simmer one day in vinegar, well protected
with cabbage leaves; cut up cabbage as for cold slaw, add one-half
pint grated horseradish, the mustard seed and oil; slit mangoes,
take out the seeds, fill them, sew carefully together and put in-
to jars, with spices, sugar and some mustard seed; pour over the
mangoes hot; put three quarts of onions, in brine for a day, then
put in with the mangoes. Cover jars with papers saturated with
olive oil, and tie up with soft oil cloth.
TOMATO PICKLE.
One peck of green tomatoes, one-half peck of ripe tomatoes, one-
half dozen onions, three heads of cabbage, one dozen green and
three red pepers. Chop them any size you choose, then sprinkle
half a pint of salt over them ; put them into a coarse cotton bag.
Let them drain twenty-four hours, put them into a kettle, with
three pounds of brown sugar, half a teacupful of grated horse-
radish, one tablespoonful each of ground black pepper, ground
mustard, white mustard, mace, and celery seed✪ Tomato Pickle. Cover all with
vinegar, and boil till clear.
WALNUT PICKLE.
Gather the walnuts when they are full grown. They
should be soft enough to be pierced all through with a needle.
Prick them all well through. The nuts should be freshly gathered
and soaked for three days in a solution of common salt which
is strong enough to float an ordinary hen's egg. Change the
234 PICKLES.
Page 139 · 3 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.
AI-modernized reading of the original text
Trim and quarter six heads of good cabbage; boil in vinegar and water until a broom splint can be passed through them. Prepare a paste of one-half pint of best sweet oil, one pound of white mustard, one-half pound of black mustard, one quart of chopped horseradish, one ounce of celery seed, one ounce of turmeric, one teacupful of brown sugar. Put down one layer of cabbage; then cover with the above mixture, and alternate in this way, covering each layer with good vinegar.
GREEN TOMATO SOY.
Two gallons of green tomatoes, sliced without peeling, twelve good onions, also sliced, two quarts vinegar, two tablespoonfuls of salt, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper, ground, one tablespoonful of allspice, one tablespoonful cloves. Mix all together and stew until tender, stirring often, lest they should scorch. Put up in small glass jars. This is a most useful and pleasant sauce for almost any kind of meat and fish.
To PICKLE CAULIFLOWER.
Cut the cauliflowers into little flowerets of equal size; throw them into boiling, salted water; place them at the back of the
range, and when they are just about to boil, take them off and drain them. Put them into jars; boil enough vinegar to cover them well, seasoning it with one ounce each of nutmeg, mustard seed, and half an ounce of mace to three quarts of vinegar. Pour this hot, over the cauliflowers, adding a little sweet oil the last thing, to cover the tops. Seal tight, in glass jars.
To PICKLE FIFTY MANGOES.
Salt, cabbage, horseradish, one pint of mustard seed, white and black mixed, two quarts of onions, two pounds of brown sugar, cloves, mace, allspice, one-half pint of olive oil, cider vinegar. Put mangoes in strong brine for two weeks, then soak in fresh water one day; simmer one day in vinegar, well protected with cabbage leaves; cut up cabbage as for cold slaw, add one-half pint grated horseradish, the mustard seed and oil; slit mangoes, take out the seeds, fill them, sew carefully together and put into jars, with spices, sugar and some mustard seed; pour over the mangoes hot; put three quarts of onions, in brine for a day, then put in with the mangoes. Cover jars with papers saturated with olive oil, and tie up with soft oil cloth.
TOMATO PICKLE.
One peck of green tomatoes, one-half peck of ripe tomatoes, onehalf dozen onions, three heads of cabbage, one dozen green and three red pepers. Chop them any size you choose, then sprinkle half a pint of salt over them ; put them into a coarse cotton bag. Let them drain twenty-four hours, put them into a kettle, with three pounds of brown sugar, half a teacupful of grated horseradish, one tablespoonful each of ground black pepper, ground mustard, white mustard, mace, and celery seed. Cover all with vinegar, and boil till clear.
WALNUT PICKLE.
Gather the walnuts when they are full grown. They should be soft enough to be pierced all through with a needle. Prick them all well through. The nuts should be freshly gathered and soaked for three days in a solution of common salt which is strong enough to float an ordinary hen's egg. Change the
Records on this page
Chow ChowGreen Tomato SoyTomato Pickle