Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKPICKLES >  Mixed Pickles #1 >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1 peck of green tomatoes, 1 peck of onions, 1 large head of cabbage and 1 large head of cauliflower. Cut these in small pieces, stew in salt water, drain over night. The same evening put to soak in salt water 1/2 peck of small beans, 1/2 peck small cucumbers. In the morning heat I gallon of vinegar and add 1 pound of brown sugar, to which add mustard, cloves, a little red pepper and horseradish to taste Now mix 1 box of English mustard with a little vinegar and 2 teaspoonfuls of tumeric Stir all into the vinegar. Let come to a boil and pour over pickle.

Sister J. A. Sell, McKee Gap, Pa.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters