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New England manuscript cookbook, 1880-1910
Page 63a
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Ripe Cukes. (add 1 cup fine raisins) Peel large ripe cukes, cut in quarters lengthwise, remove seeds & juicy pulp & let stand over night in weak brine In the morning, drain & scald slightly in clear water, then cook until clear in a syrup made as follows. To every 10 # cukes, use 4 lbs brown sugar, 1 qt. vinegar & 1 tbs Each whole cinnamon, mace & cloves. Put sugar in kettle with 1 teacup hot water
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Ripe Cukes. (add 1 cup fine raisins) Peel large ripe cukes, cut in quarters lengthwise, remove seeds & juicy pulp & let stand over night in weak brine In the morning, drain & scald slightly in clear water, then cook until clear in a syrup made as follows. To every 10 # cukes, use 4 lbs brown sugar, 1 qt. vinegar & 1 tbs Each whole cinnamon, mace & cloves. Put sugar in kettle with 1 teacup hot water
Szathmary Culinary Manuscripts and Cookbooks
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