Salade (Pickle for Present Use)

Ingredients

• Almost fill a quart stone jar
• equal quantities of peeled onions
• pared cucumbers
• sour apples
• a dessert-spoonful of salt
• a tea-spoonful and a half of cayenne
• two wine-glassfuls of soy
• two wine-glassfuls of white wine
• Fill up the jar with vinegar

Method

1. 1

   Fill the jar with sliced onions, cucumbers, and apples.

2. 2

   Sprinkle in salt, cayenne, soy, and white wine.

3. 3

   Fill with vinegar, cover with bladder, and store in a cool dry place.

4. 4

   Can be used the same day.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1650. The excerpt below is the record exactly as published.

ade " (a pickle for present use). — Almost fill a quart stone jar with equal quan- tities of peeled onions, pared cucumbers, and sour apples, all cut into thin slices. Whilst filling the jar sprinkle in a dessert-spoonful of salt, a tea-spoonful and a half of cayenne, two wine-glassfuls of soy, and two wine-glassfuls of white wine. Fill up the jar with vinegar

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