HiGDUM

Ingredients

• Four quarts of cucumbers chopped fine with skins on
• two quarts of chopped onions
• a handful of salt
• one gill of sweet oil
• one pint of Madeira wine
• a tablespoonful of black pepper
• one of cayenne
• one of mustard-seed
• one of flour of mustard
• cover with strong vinegar

Method

1. 1

   Chop cucumbers and onions, mix with salt, and let drain for six hours.

2. 2

   Add sweet oil, Madeira wine, black pepper, cayenne, mustard-seed, and flour of mustard.

3. 3

   Place in a stone jar and cover with strong vinegar.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 298. The excerpt below is the record exactly as published.

HiGDUM. — Four quarts of cucumbers chopped fine with skins on ; add two quarts of chopped onions; mix in a handful of salt, and let it drain six hours. Then add one gill of sweet oil, one pint of Madeira wine, a tablespoonful of black pepper, one of cayenne, one of mustard- seed, one of flour of mustard. Put it in a stone jar, and cover with strong vinegar

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