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Jane E. Hassler cookbook, June 1857
Page 13
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Ritter Cabbage. Cut up 6 heads of cabbage, 1 doz green peppers chop fine and let stand several hours. Extract all the water. Add to cabbage 1 oz celery and 1 oz mustard seed, 2 tablespoonsful of ground cinnamon and 1 of cloves. Boil 2 qts vinegar and 1 tinful of sugar together and pour hot over the cabbage. Mix well, it can be used as soon as cold. Chow - Chow 1 peck green tomatoes 1/2 doz green peppers, chop fine, salt and let stand over night, Extract the water. Take 1/2 oz black and 1/2 oz white mustard seed, 1 teaspoonful of ground black pepper and 1/2 teaspoon red pepper, add 1 tablespoonful ground cloves 1 of cinnamon. Mix with the tomatoes, put it in your kettle and cover with vinegar and let come to a good boil. Then jar while hot, cover close and set in a cool place. Mrs J. P. Hassler
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Ritter Cabbage. Cut up 6 heads of cabbage, 1 doz green peppers chop fine and let stand several hours. Extract all the water. Add to cabbage 1 oz celery and 1 oz mustard seed, 2 tablespoonsful of ground cinnamon and 1 of cloves. Boil 2 qts vinegar and 1 tinful of sugar together and pour hot over the cabbage. Mix well, it can be used as soon as cold. Chow - Chow 1 peck green tomatoes 1/2 doz green peppers, chop fine, salt and let stand over night, Extract the water. Take 1/2 oz black and 1/2 oz white mustard seed, 1 teaspoonful of ground black pepper and 1/2 teaspoon red pepper, add 1 tablespoonful ground cloves 1 of cinnamon. Mix with the tomatoes, put it in your kettle and cover with vinegar and let come to a good boil. Then jar while hot, cover close and set in a cool place. Mrs J. P. Hassler
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