Corn Pickle
From The Memorial Hall cook book, 1919
Submitted by Mrs. B. Margerum.
Presented as published in 1919. 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 The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 53. The excerpt below is the record exactly as published.
Corn Pickle One qt. green tomatoes, 1 qt. lima beans (boil partly done) , 1 pt. cut corn, 1 pt. string beans (break in pieces, boil partly done), 1 pt. small onions, 1 cup sugar, 4 peppers, salt to suit taste, 1 qt. vinegar, V± lb. yellow mustard, and a little tumeric
Cook this with the app: pantry check, scaling, and the assistant.