Mustard Pickles

Ingredients

• First scald two cauliflowers
• a large bowl of mustard
• three heaping tablespoons of curry powder
• one of tumeric

Method

1. 1

   To a kettle half full of boiling vinegar, mix mustard, curry powder, and tumeric with a little cold water.

2. 2

   When the vinegar comes to a boil, add the mixture, stirring quickly to avoid curdling.

3. 3

   When it thickens like stiff custard, pour over the vegetables and cover tightly.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 68. The excerpt below is the record exactly as published.

MUSTARD PICKLES.—First scald two cauliflowers in salt, vinegar and water, and while draining make the sauce. To a kettle ? full of boiling vinegar put a large bow] of mustard, three heaping tablespoons of curry powder and one of tumeric

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