vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mixed Pickle
From The Toronto Cook Book, 1915
Serves 20
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.
Mixed Pickle Put in your jar and stir every day for a month the following mixture: One gallon vinegar (white wine), three large red pep- pers cut fine, five cents' worth curry powder, quarter ounce of ground ginger, four ounces mustard seed, two ounces of garlic, two ounces whole black pepper, four ounces salt, one ounce of tumeric
Cook this with the app: pantry check, scaling, and the assistant.