Seven pounds of white, good sized peaches, four pounds of
white sugar, one pint of good vinegar. Pare the fruit and stick
three cloves✪ Pickled Peaches in each peach. Boil and skim the vinegar till clear.
Put a few peaches at a time into the syrup, until the vinegar has
penetrated them thoroughly — fifteen minutes, perhaps. Put the
peaches into a large stone jar, boil the syrup until quite thick,
and pour it over the peaches, hot; add four sticks of cinnamon
to the boiled syrup, if agreeable. In about a week, pour off the
syrup, and boil it down until there is only sufficient to cover the
peaches well. You can seal them in glass jars if you prefer.
PICCALILLI.
Equal parts of cucumbers, onions and cabbage, chopped fine;
sprinkle salt over them✪ Piccalilli, and let them stand all night. Put the
onions by themselves. In the morning, drain and wash the on-
ions if you do not wish them to taste very strong. Prepare the
236 PICKLES.
vinegar the same as for pickled peaches. Mix all together and boil
one hour, or until it looks clear.
SPICED CURRANTS.
Five pounds of ripe, red currants, three pounds of white sugar,
one tablespoonful each of cinnamon, allspice, nutmeg, and cloves,
one-half pint of good vinegar. Boil the currants, then put in
the vinegar, sugar, and the rest of the ingredients. Then boil
half an hour longer, and put into jars. You can spice plums,
gooseberries, grapes and cherries in the same way.
SPICED CURRANTS.
Six pounds of fruit, three of raisins, three of sugar, one pint
of vinegar, two tablespoonfuls allspice, two of cinnamon, and
one of cloves.
WATERMELON RIND PICKLES.
Peel the outter rind from ten pounds of the melon. Put the
pieces, cut in such fashion as you may fancy, into the preserving
kettle, well covered with water; then lay on dishes to drain and
cool. Throw away the water, and make a pickle of one pint of
very strong cider vinegar; add three pounds of sugar, one ounce
each of stick cinnamon, cloves, and three pieces of ginger root.
Boil to a thick syrup, then put in the rinds and boil till clear;
put them in a jar, boil the syrup till it is as thick as honey, then
pour over the rinds and let them stand a day or so, then again boil
the syrup and rinds, and seal in glass jars, while hot.
FRENCH PICKLES.
One-half peck of green tomatoes, one dozen white onions,
slice thin, and sprinkle with salt; let stand over night, drain in a
colander, then put in a porcelain kettle; cover with vinegar and
water equal parts, boil one hour, then drain. Take one and one-
half gallons of vinegar, three pounds of sugar; boil and skim,
then add one-half teacup of French mustard, one ounce each of
ground cloves, allspice, cinnamon, black pepper, and turmeric.
Mix to a smooth paste with water, and stir into the vinegar while
boiling. Use stone jars; put in a layer of pickles, and then a
cup of the mixture. They are ready for immediate use.
HYGIBNK.
Donated by MRS. P. A. LYON, M. D., of Santa Cri
In furnishing food for invalids, purchase the very best and pre-
pare with the utmost care. No pains should be wanting in cook-
ing even the simplest dishes, and they should be served in a
style to please the fastidious taste of the invalid. Avoid variety
and excess in quantity.
Be sure to use the daintiest and whitest of napkins, and bring
into requisition the heir-looms of silver and china.
Page 141 · 4 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
Seven pounds of white, good sized peaches, four pounds of white sugar, one pint of good vinegar. Pare the fruit and stick three cloves in each peach. Boil and skim the vinegar till clear. Put a few peaches at a time into the syrup, until the vinegar has penetrated them thoroughly — fifteen minutes, perhaps. Put the peaches into a large stone jar, boil the syrup until quite thick, and pour it over the peaches, hot; add four sticks of cinnamon to the boiled syrup, if agreeable. In about a week, pour off the syrup, and boil it down until there is only sufficient to cover the peaches well. You can seal them in glass jars if you prefer.
PICCALILLI.
Equal parts of cucumbers, onions and cabbage, chopped fine; sprinkle salt over them, and let them stand all night. Put the onions by themselves. In the morning, drain and wash the onions if you do not wish them to taste very strong. Prepare the
vinegar the same as for pickled peaches. Mix all together and boil one hour, or until it looks clear.
SPICED CURRANTS.
Five pounds of ripe, red currants, three pounds of white sugar, one tablespoonful each of cinnamon, allspice, nutmeg, and cloves, one-half pint of good vinegar. Boil the currants, then put in the vinegar, sugar, and the rest of the ingredients. Then boil half an hour longer, and put into jars. You can spice plums, gooseberries, grapes and cherries in the same way.
SPICED CURRANTS.
Six pounds of fruit, three of raisins, three of sugar, one pint of vinegar, two tablespoonfuls allspice, two of cinnamon, and one of cloves.
WATERMELON RIND PICKLES.
Peel the outter rind from ten pounds of the melon. Put the pieces, cut in such fashion as you may fancy, into the preserving kettle, well covered with water; then lay on dishes to drain and cool. Throw away the water, and make a pickle of one pint of very strong cider vinegar; add three pounds of sugar, one ounce each of stick cinnamon, cloves, and three pieces of ginger root. Boil to a thick syrup, then put in the rinds and boil till clear; put them in a jar, boil the syrup till it is as thick as honey, then pour over the rinds and let them stand a day or so, then again boil the syrup and rinds, and seal in glass jars, while hot.
FRENCH PICKLES.
One-half peck of green tomatoes, one dozen white onions, slice thin, and sprinkle with salt; let stand over night, drain in a colander, then put in a porcelain kettle; cover with vinegar and water equal parts, boil one hour, then drain. Take one and onehalf gallons of vinegar, three pounds of sugar; boil and skim, then add one-half teacup of French mustard, one ounce each of ground cloves, allspice, cinnamon, black pepper, and turmeric. Mix to a smooth paste with water, and stir into the vinegar while boiling. Use stone jars; put in a layer of pickles, and then a cup of the mixture. They are ready for immediate use.
HYGIENE.
Donated by MRS. P. A. LYON, M. D., of Santa Cruz.
In furnishing food for invalids, purchase the very best and prepare with the utmost care. No pains should be wanting in cooking even the simplest dishes, and they should be served in a style to please the fastidious taste of the invalid. Avoid variety and excess in quantity.
Be sure to use the daintiest and whitest of napkins, and bring into requisition the heir-looms of silver and china.
Records on this page
Watermelon Rind PicklesFrench PicklesPickled PeachesPiccalilli