vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Pickle
From Buckeye cookery, 1892
Serves 1
Recipe attributed to Mrs. W. W. Eastman, Minneapolis.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 152. The excerpt below is the record exactly as published.
six eggs, one bottle French mustard, two tablespoon- fnla ginger, a few garlic, two green peppers, one-half teaspoonful cayenne, butter size of an egg, one ounce pulverized turmeric. Beat. well together the eggs, sugar, mustard, ginger, and turmeric, then boil in vinegar
Cook this with the app: pantry check, scaling, and the assistant.