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L. Gagnore cookbook, 1930-1940
Page 19
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Pickling Pickling is preserving in any salt or acid liquor. Sweet Pickled Peaches 1/2 pk. peaches. 2 lbs. sugar (brown) 1 pt. vinegar 1 oz stick cennamon whole cloves Boil sugar, vinegar and cinnamon 10 min. Scald peaches to remove skins. Put into syrup and cook until soft using one half the peaches at a time. Chili Sauce 12 medium sized ripe tomatoes 1 pepper, finely chopped 2 cups vinegar 3 Tbsp. sugar 1 Tbsp. salt 2 tsp. cloves
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Pickling Pickling is preserving in any salt or acid liquor. Sweet Pickled Peaches 1/2 pk. peaches. 2 lbs. sugar (brown) 1 pt. vinegar 1 oz stick cennamon whole cloves Boil sugar, vinegar and cinnamon 10 min. Scald peaches to remove skins. Put into syrup and cook until soft using one half the peaches at a time. Chili Sauce 12 medium sized ripe tomatoes 1 pepper, finely chopped 2 cups vinegar 3 Tbsp. sugar 1 Tbsp. salt 2 tsp. cloves
Szathmary Culinary Manuscripts and Cookbooks
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