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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
Chop very fine:
• 4 heads of cabbage,
• 3 large onions,
• 3 green peppers,
• 1 dozen cucumbers.
Sprinkle with salt and put in bag and hang up to drain over night. Add to the vinegar, which must be enough to cover cabbage, etc.:
• 1/2 pound white mustard seed,
• 2 tablespoons made mustard,
• 1 tablespoon cinnamon,
• 1 tablespoon allspice,
• 1 tablespoon mace,
• 2 tablespoons celery seed,
• 2 tablespoons ground pepper,
• 12 tablespoons turmeric,
• 2 teacups brown sugar.
Boil and then add cabbage, etc., and boil till tender. Bottle while hot.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
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