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India Pickle

A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).

A historical recipe

The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.

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 The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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.

India. Associated with India by a demonym leading its title: India (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.

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Ingredients

  • an ounce of the best pale turmeric

Method

  1. TAKE large fresh cauliflowers in the month of July, pick them into small pieces, wash them clean, put them into a pan with plenty of salt over them for three days;
  2. then drain and lay them separately to dry in the sun, repeatedly turning them till they are almost of a brown colour, which will require several days.
  3. Then put plenty of whole ginger, slices of horseradish, peeled garlick, whole long pepper, peeled eschallots and onions, into salt and water for one night;
  4. drain and dry them also;
  5. and when the ingredients are ready, boil more than a sufficient quantity of vinegar to cover them, and to two quarts of it add an ounce of the best pale turmeric, and put the flowers and the other ingredients into stone jars, pour the vinegar boiling hot over, cover them till the next day, then boil the pickle again, and the same on the third day;
  6. after which fill the jars with liquor, cover them over close with bladder and white leather, and set them in a dry place.
  7. N.
  8. B.
  9. In the same manner may be done white cabbages cut into half quarters, whole french beans, heads of celery, heads of asparagus, onions whole or sliced, or pickling melons peeled thin, cut into halves, and formed like an indian mango.