Hot Pickle
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for as many vegetables as it will cover.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 729. The excerpt below is the record exactly as published.
Hot Pickle. — ilince an ounce of shallots very finely, and put into a stew^jan with an ounce of whole ginger, two ounces of salt, a quarter of an ounce of mustard-seed, half an ounce of pepper, two di-achms of cayenne, and half an ounce of allspice. Pour over them a quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.