Other Recipes from PICKLES.Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.
India Pickle No 2(Pickles.) - (The Lady's Own Cookery Book)
Select the closest and whitest cabbage you can get, take off the outside
leaves, quarter and cut them into thin slices, and lay them upon a
sieve; salt well between each layer of the cabbage, and let it drain
till the next day; then dry it in a cloth, and spread it in dishes
before the fire, or the sun, often turning it till dry. Put it in a
stone jar, with half a pint of white mustard seed, a little mace and
cloves beat to a powder, as much cayenne as will lie on a shilling, a
large head of garlic, and one pennyworth of turmeric in powder. Pour on
it three quarts of vinegar boiling hot; cover it close with a cloth, and
let it stand a fortnight; then turn it all out into a saucepan. Boil it,
turning it often, about eight minutes, and put it up in your jar for
use. It will be ready in a month. If other things are put in, they
should lie in salt three days and then be dried; in this case, it will
be necessary to make the pickle stronger, by adding ginger and
horseradish, and it must be kept longer before used.
Viewed 965 times.
Most Viewed Recipes from The Lady's Own Cookery BookPig To Barbicue
To Thicken Butter For Peas &c
Black Or Red Currant Jelly
Raisin Wine No 2
Plain Orange Pudding
Forcemeat No 2
Partridge A La Paysanne
Leg Of Mutton Or Beef To Hash
Seasoning For Soups And Brown Sauces
Least Viewed Recipes from The Lady's Own Cookery BookEnglish Hams To Make Like Westphalia No 1
English Hams To Make Like Westphalia No 2
English Hams To Make Like Westphalia No 3
Crab Or Lobster To Stew No 3
Pea Soup No 3
Savoury Jelly For A Turkey
West India Soup Called Pepper Pot
Gammon To Roast
Currant Wine No 2
Raisin Wine No 4
Pheasant Pure Of
Woodcocks And Snipes To Roast
India Pickle Called Picolili No 1
Mushrooms To Dry
|Home Made Cookies.ca|