Piccalilly

Ingredients

• One peck green tomatoes sliced
• one-half peck onions sliced
• one cauliflower
• one peck small cucumbers
• handful scraped horseradish
• one ounce turmeric
• one ounce cloves (whole)
• one-quarter pound pepper (whole)
• one ounce cassia buds or cinnamon
• one pound white mustard seed
• one pound English mustard

Method

1. 1

   Leave the vegetables in salt and water for twenty-four hours.

2. 2

   Then put in a kettle with the horseradish, turmeric, cloves, pepper, cassia buds, and mustard seeds in layers, covering with cold vinegar.

3. 3

   Boil for fifteen minutes, constantly stirring.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 28. The excerpt below is the record exactly as published.

PICCALLILY. One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and water twenty-four hours ; then put in kettle with handful scraped horseradish, one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper (whole), one ounce cassia buds or cinnamon, one pound white mustard seed, one pound English mustard

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