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Ragoût 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.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "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

Method

  1. 2 gallons chopped cabbage.
  2. 2 gallons green or ripe tomatoes.
  3. 5 tablespoons of mustard, ground.
  4. 3 gills mustard-seed.
  5. 2 tablespoonfuls allspice.
  6. 2 teaspoonfuls cloves.
  7. 1 gill salt.
  8. 1 pint chopped onions.
  9. 1 pound brown sugar.
  10. Some chopped celery, or celery-seed.
  11. 3 quarts good cider vinegar.
  12. Boil all well together, and it is ready for use.--Miss E.
  13. T.