Picgartiet
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe by Mrs. J. F. Allen.
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 38. The excerpt below is the record exactly as published.
PICGART IET MRS. J. F. ALLEN. One peck green tomatoes. Three cabbages. A large peck good sized cucumbers. Eight large white onions. Six large green peppers. Six red peppers. Three bunches celery. Chop each rather fine, and put the tomatoes, onions and cucumbers in weak brine over night, drain well, and mix with the other ingredients ; sprinkle through, one gill white mustard seed, one gill celery seed
Cook this with the app: pantry check, scaling, and the assistant.