French Pickles
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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, curing or salting meat, a substance or vessel no longer considered safe. 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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 10 ingredients
- 1 peck green tomatoes
- ¼ peck onions
- ¼ pound white mustard-seed
- 1 ounce allspice
- 1 ounce cloves
- 2 tablespoonfuls black pepper
- 1 tablespoonful cayenne
- 1 ounce celery-seed
- 1 pound brown sugar
- 1 bottle mixed mustard
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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- 1 peck green tomatoes.
- ¼ peck onions.
- ¼ pound white mustard-seed.
- 1 ounce allspice.
- 1 ounce cloves.
- 1 bottle mixed mustard.
- 2 tablespoonfuls black pepper.
- 1 tablespoonful cayenne.
- 1 ounce celery-seed.
- 1 pound brown sugar.
- Slice the tomatoes and lay them in salt for twelve hours;
- pour off the brine.
- Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in.
- Pour in vinegar until well covered, and boil for one hour.--Mrs.
- Dr.
- S.
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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Kettle