To Pickle Martinoes or Martynias
From The new home cook book, 1896
Serves 15
Presented as published in 1896. 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 new home cook book (1896), page 62. The excerpt below is the record exactly as published.
TO PICKLE MAETINOES OR MARTYNIAS. Mrs. E. S. Chesbrough. Pick when soft enough to run a pin through, or from . two to three inches long. Throw in brine till ready to put up. Soak in clear water one night or longer if very- salt, then scald in weak vinegar; skim out and throw in cold water ; then pour over them, (after draining from the water,) scalding hot vinegar and sugar in the proportion of five pounds of sugar to each gallon of vinegar, a hand- ful of cloves and cinnam
Cook this with the app: pantry check, scaling, and the assistant.