Transcribe
Translate
Wisconsin cookbook, 1900-1920
Page 67
More information
digital collection
archival collection guide
transcription tips
Mix of Vegetable Chutney 3 apples peeled & cored. 5 ripe tomatoes, scalded and peeled. 2 hot peppers 3 green peppers 3 stalks celery 3 onions 2 T. wholed mixed spice 1/2 # raisins 1 scant cup B. sugar 1 T. salt 1 T. white mustard seed 1 1/2 pts. cider viengar put all veg through food chopper also raisins, then tie spices & seed in cheese cloth. boil 1 hr. or until thick about 1 hr. pour in hot sterilized jars having removed spices & seal delicious with [meat?] Veg. Puree 1 gal tomatoe juice 2 carrots; 3 green peppers 6 onions 3 stalks celery 4 tsp salt 1/2 tsp pepper put veg. through strainer after [well?] cooked. add to tomatoe juice boil 20 min seal in sterilized jars [gold-s?] very good
Saving...
prev
next
Mix of Vegetable Chutney 3 apples peeled & cored. 5 ripe tomatoes, scalded and peeled. 2 hot peppers 3 green peppers 3 stalks celery 3 onions 2 T. wholed mixed spice 1/2 # raisins 1 scant cup B. sugar 1 T. salt 1 T. white mustard seed 1 1/2 pts. cider viengar put all veg through food chopper also raisins, then tie spices & seed in cheese cloth. boil 1 hr. or until thick about 1 hr. pour in hot sterilized jars having removed spices & seal delicious with [meat?] Veg. Puree 1 gal tomatoe juice 2 carrots; 3 green peppers 6 onions 3 stalks celery 4 tsp salt 1/2 tsp pepper put veg. through strainer after [well?] cooked. add to tomatoe juice boil 20 min seal in sterilized jars [gold-s?] very good
Szathmary Culinary Manuscripts and Cookbooks
sidebar
