Spanish Pickle
From The Times cook book, no. 2, 1905
Serves 30
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 8. The excerpt below is the record exactly as published.
SPANISH PICKLE. Mrs. N. G. Ledgerwood, 1577 West Twenty-first street, Los Angeles.— Three dozen large ripe tomatoes, two dozen onions, one and half dozen red peppers, chop fine and add twelve tablespoons salt, twelve tablespoons brown sugar, seven cups good vinegar, six teaspoons each of cloves
Cook this with the app: pantry check, scaling, and the assistant.