Sweet Pickle (So-called German)
From Virginia Cookery-book, 1884
Serves 11
Keep in a dry and cool place.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 124. The excerpt below is the record exactly as published.
SwBBT Pickle. (So-called German.) Seven pounds of fruit, three pounds of brown sugar, one quart of sharp vinegar, one ounce of cinnamon, half an ounce of cloves, six blades of mace
Cook this with the app: pantry check, scaling, and the assistant.