Transcribe
Translate
Wisconsin cookbook, 1900-1920
Page 64
More information
digital collection
archival collection guide
transcription tips
Spice Goose berry 7# goose berries 5 # sugar 1 pt viengar 1 tesp cin 1 tesp cloves 1 tesp alspice Chunk pickles Make brine 2 cups or less salt to 1 gal of water, cut large cukes about 2 inches long let stand in brine 3 days drain them let stand in clear water for 3 days changing each day drain and stew slowly for 2 hrs in 1/2 viengar & 1/2 water add piece alum size of walnut cook cukes just to be tender drain for 7 lbs of cukes take 3 lbs of brown sugar 1 pt viengar, 1 oz whole alspice, 1 oz celery seed a few cin. sticks boil syrup 3 min and pour over cukes which have been packed in jars and seal. Mrs. Lottie Winter Died How to cure pickles Make a brine strong enough to hold up and egg. Put grape and cherry leaves between pickles in layers, this mixture add worth of caraway
Saving...
prev
next
Spice Goose berry 7# goose berries 5 # sugar 1 pt viengar 1 tesp cin 1 tesp cloves 1 tesp alspice Chunk pickles Make brine 2 cups or less salt to 1 gal of water, cut large cukes about 2 inches long let stand in brine 3 days drain them let stand in clear water for 3 days changing each day drain and stew slowly for 2 hrs in 1/2 viengar & 1/2 water add piece alum size of walnut cook cukes just to be tender drain for 7 lbs of cukes take 3 lbs of brown sugar 1 pt viengar, 1 oz whole alspice, 1 oz celery seed a few cin. sticks boil syrup 3 min and pour over cukes which have been packed in jars and seal. Mrs. Lottie Winter Died How to cure pickles Make a brine strong enough to hold up and egg. Put grape and cherry leaves between pickles in layers, this mixture add worth of caraway
Szathmary Culinary Manuscripts and Cookbooks
sidebar
