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New England cookbook, 1880s
Page 79
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Piccalilli. Slice 1 peck green tomatoes - six green pepper - 4 onions - strew one cup of salt over the tomatoes and let them remain over night. Then turn off the water and put into the kettle with vinegar - one cup of grated horse radish - one tablespoon of cloves, one of allspice, one of cassia one cup of sugar. Boil Soft.
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Piccalilli. Slice 1 peck green tomatoes - six green pepper - 4 onions - strew one cup of salt over the tomatoes and let them remain over night. Then turn off the water and put into the kettle with vinegar - one cup of grated horse radish - one tablespoon of cloves, one of allspice, one of cassia one cup of sugar. Boil Soft.
Szathmary Culinary Manuscripts and Cookbooks
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