German Pickle
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. Check current food-safety guidance before following this.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- ½ pound white sugar
- 1 pound damsons
- 1 pint vinegar
- 1 teaspoonful cloves
Method
- ½ pound white sugar.
- 1 pound damsons.
- 1 pint vinegar.
- 1 teaspoonful cloves.
- A few sticks of cinnamon.
- Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time.
- Scald them until the skins crack, laying each quantity in a dish till all are done.
- Fill the jars three-fourths full, and pour in the syrup.--Mrs.
- R.
- L.
- P.