East India Pickle

Ingredients

• one-half peck of tomatoes
• one-half peck of onions
• six heads of cauliflower
• one cupful of grated horseradish
• one-half ounce of turmeric
• one-half ounce of ground cinnamon
• one-half ounce of cloves
• one-half ounce of black pepper
• one pint of mustard
• six heads of celery

Method

1. 1

   Slice tomatoes and onions, break cauliflower, sprinkle with salt, and let stand for 24 hours.

2. 2

   Drain, mix with horseradish and spices, cover with vinegar, and boil slowly for two hours.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 266. The excerpt below is the record exactly as published.

EAST INDIA PICKLE. One-half peck of tomatoes, one-half peck of onions, six heads of cauliflower. Slice the tomatoes and onions quite small. Break the cauli- flower with the fingers and sprinkle salt plentifully over them and let stand twenty-four hours. Drain well, mix one cupful of grated horse- radish, one-half ounce of turmeric, one-half ounce of ground cinnamon, one-half ounce of cloves and one-half ounce of black pepper and one pint of mustard and six heads of celery

Cook this with the app: pantry check, scaling, and the assistant.