Mustard Pickle

Ingredients

• Two quarts onions
• two quarts pickled cucumbers
• two quarts green tomatoes
• two quarts red and green peppers
• two heads of cauliflower
• two or three heads of celery
• chop and let stand in brine over night
• then drain and scald in vinegar with a piece of alum size of a filbert
• have only vinegar enough to cover the pickle
• one-fourth pound ground mustard
• one-half ounce turmeric
• one-half ounce celery seed
• two cups sugar
• one cup flour
• stir into one gallon of boiling vinegar
• pour over the pickle while hot and bottle when cold

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 28. The excerpt below is the record exactly as published.

two cups sugar, three and a half cups flour, two-thirds cup milk, three eggs, one cup chopped raisins, one cup walnuts, half teaspoon soda. Washington. One pound brown sugar, one-half pound butter, four eggs (well beaten), one cup milk CAKE. 85 (medium size cup), one pound flour sifted twice, one pound fruit mixed with flour, currants, raisins and citron, one wine glass wine, one nutmeg, teaspoon cin- namon, two tablespoons baking powder. Makes one large cake. White. Whites of eight eggs, two cups sugar, one- half cup butter, three-quarters cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda. Bake in layers, spread each with icing and grated cocoanut, and when put together cover the whole with the icing and cocoanut. 2, One cup butter, two cups sugar, three and one- half cups flour, whites of five eggs, one cup milk, tea- spoon cream tartar, half teaspoon soda. Flavor with almond. White Mountain. One cup butter, two cups sugar, four eggs, three and a half cups flour, two-thirds cup milk, teaspoon cream tartar, half teaspoon soda, tea- spoon extract of lemon. Bake in four thin sheets and when done put a layer of frosting between each sheet. Boiled Icing. One cup granulated sugar, one-third cup boiling water, white of one egg, one salt- spoon cream tartar; boil the sugar and water without stirring, until the syrup taken up on skewer will *' thread " or " rope; " when it is nearly at that point, beat the egg stiff, add the cream tartar, and pour the boiling syrup over the egg in a fine stream, beating well, when it thickens and is perfectly smooth. Caramel Frosting, i. One cup sugar, one-half cup milk; flavor to taste; boil hard just six minutes. 2. Chocolate. Add one square of chocolate to the caramel frosting and boil a little longer. Flavor with vanilla. .^6 CAKE. % fl Chocolate Frosting, i. One cup milk, 'two cups sugar, one strip chocolate; mix and boil together eight minutes; then beat till thick enough to spread. 2. Beat the whites of two eggs to a stiff froth, add one and a one-half cups sugar, four tablespoons of <:hocolate. Cocoanut Frosting. Beat the whites of five eggs to a stiff froth, add two cups of prepared cocoanut, and powdered sugar enough to make it sufficiently stiff to spread with a knife. Flavor with extract lemon, vanilla or almond. After spreading the frosting upon the cake, sprinkle a little dry cocoanut over it. ).! : PICKLES. " Peter Piper picked a peek of pickled peppers." Bordeaux Sauce. Two gallons cabbage cut coarse, one gallon cut green tomatoes, one-half dozen onions sliced, two heads of cauliflower, broken in pieces, two heads celery, cut fine, eight green peppers cut in small pieces, one ounce whole allspice, one ounce whole black pepper, one-half ounce whole cloves, four table- spoons ground mustard, one pound sugar, one and one- half gills of salt, vinegar to not quite cover the whole. Mix, and boil slowly two hours. Chili Sauce. Forty-eight ripe tomatoes, ten pep- pers, two large onions, two quarts vinegar, four table- spoons salt, two teaspoons each cloves, cinnamon, nut- meg and allspice, one cup sugar. Slice the tomatoes, chop peppers and onions together, add vinegar and spices, and boil until thick enough. Mustard and curry powder improves this. 2. Twelve ripe tomatoes, four green peppers, one large onion, one cup strong vinegar, tablespoon salt, three of sugar, one teaspoon each of all kinds spice. Cook till soft. Chow-Chow. Two gallons green tomatoes, two white onions, one-half dozen green peppers, one dozen cucumbers, two heads cabbage, ^all chopped fine; let this stand over night with a teacup of salt sprinkled over it; in thie morning drain off the brine, and season with one tablespoon of celery seed, one ounce turmeric, one-half teaspoon cayenne pepper, one cup 90 PICKLES. brown sugar, one ounce cinnamon, one ounce allspice, one ounce black pepper, one-fourth ounce cloves, vinegar enough to cover. Boil one-half hour. Cauliflower. Six heads cauliflowers, two and one- half quarts vinegar, two and one-half cups brown sugar, three eggs, one-half bottle French mustard, one tablespoon ginger, few garlics, about four, one green pepper, one-fourth teaspoon cayenne pepper, butter size of half an egg, one-half ounce turmeric; beat well together the egg, sugar, mustard, ginger and tur- meric, then boil all the ingredients in the vinegar ten minutes; boil cauliflower in salt water until tender; then place cauliflower in jar and pour vinegar hot over it. Cut the cauliflower in pieces of convenient size. Cucumber. Sprinkle small cucumbers with salt, then pour vinegar over them and let them soak twenty- four hours; scald in hot vinegar and put in jars when cold. If you wish put various spices, done up in a little bag in the vinegar. Pure Grape. Four quarts grapes, four pounds sugar, one-half pint vinegar, one tablespoon ground cloves; squeeze the pulp from the skins, put the pulp in a kettle with water enough to keep from scorching, and boil until you can easily separate the seeds by rubbing through a coarse sieve; then put skins, pulp and juice together and boil fifteen minutes. Hodge Podge. Two quarts chopped green tomatoes, two of onions, two green peppers, mix together; to the six quarts add one pint brown mustard seed, one cup salt; after standing three or four days, add good cider vinegar sufficient to cover it. Keep in dry place. Mustard. Two quarts onions, two quarts pickled cucumbers, two quarts green. tomatoes, two quarts, red PICKLES. 91 and green peppers, two heads of cauliflower, two or three heads of celery, chop and let stand in brine oyer night, then drain and scald in vinegar with apiece of alum size of a filbert; have only vinegar enough to cover the pickle. Cook until tender, draw off the vinegar. Dressing: — One-fourth pound ground mus- tard, one-half ounce turmeric, one-half ounce celery seed, two cups sugar, one cup flour; stir into one gallon of boiling vinegar, let stand over the fire about three minutes, stirring constantly. Pour over the pickle while hot and bottle when cold

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