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 >  Chop Pickles >



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 green tomatoes and cabbage, about equal parts ground together. Salt well and let stand in wooden or earthen vessel 24 hours, then press out all juice, add weak vinegar, and bring to boiling point and let cool. After it is cool, press out all juice again and put in enough good strong vinegar to make as thin as desired. To 4 gallons of pickle add 2 ounces of cinnamon, 2 ounces of cloves, 2 ounces of celery seed, 4 tablespoonfuls of ground pepper, and 2 pounds of brown sugar, and mix well. Do not boil again, but pack in glass or earthen vessels cold.

Sister Geo. B. Holsinger, Bridgewater, Va.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
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