Pickled Capsicums
From The encyclopædia of practical cookery, 1890
Serves 8
Better to gather Capsicum pods before they are red.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 123. The excerpt below is the record exactly as published.
Pickled Capsicums. — (1) Put some Capsicums in a jar, and cover them over with boiling vinegar, adding to every pint of liquor ^oz. of powdered mace, and 1 saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.