Mustard Relish
From The Portland Woman's Exchange Cook Book, 1913
Serves 7
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 82. The excerpt below is the record exactly as published.
Mustard Relish. 1 qt. onions, chopped. 1 qt. small onions, whole 1 qt. small cucumbers. 1 qt. cucumbers, chopped. 2 stalks of celery. 1 cauliflower. 3 green peppers. Stir in a ]/2 cup of salt and let stand over night. In the morning drain well. Scald together J/2 gallon vinegar, J4 lb. mustard seed, % ounce celery seed. Add 1 cup flour, ^ ounce of turmeric, 2 ounces of mustard and 2 cups of sugar.
Cook this with the app: pantry check, scaling, and the assistant.