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Peaches Mango Of

(Pickles.) - (The Lady's Own Cookery Book)

Take some of the largest peaches, when full grown and just ripening,

throw them into salt and water, and add a little bay-salt. Let them lie

two or three days, covering them with a board; take them out and dry

them, and with a sharp knife cut them open and take out the stone; then

cut some garlic very fine, scrape a great deal of horseradish, mix the

same quantity of mustard seed, a few bruised cloves, and ginger sliced

very thin, and with this fill the hollow of the peaches. Tie them round,

and lay them in a jar; throw in some broken cinnamon, cloves, mace, and

a small quantity of cochineal, and pour over as much vinegar as will

fill the jar. To every quart put a quarter of a pint of the best

mustard, well made, some cloves, mace, nutmeg, two or three heads of

garlic, and some sliced ginger. Mix the pickle well together; pour it

over the peaches, and tie them down close with either leather or a

bladder. They will soon be fit for use.

In the same manner you may do white plums.

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