French Pickle
A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).
A historical recipe
Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 13 ingredients
- One peck green tomatoes
- a teacup of salt thrown
- two quarts of water
- one quart of vinegar fifteen
- four quarts vinegar
- two pounds brown sugar
- one-half pound white mustard seed
- two tablespoons cloves
- two tablespoons cinnamon
- two tablespoons ginger
- two tablespoons ground mustard
- one teaspoon cayenne pepper
- six large onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One peck green tomatoes, sliced;
- six large onions, a teacup of salt thrown on over night.
- Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes;
- drain in colander;
- then take four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper;
- put all together and cook fifteen minutes.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander