Spanish 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (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
- ½ peck onions
- ½ peck green tomatoes
- one pint salt
- one ounce mace
- one ounce white pepper
- one ounce turmeric
- one ounce white mustard-seed
- an ounce cloves
- an ounce celery-seed
- four tablespoonfuls of dry mustard
- one and a half pounds brown sugar
Method
- 4 dozen large cucumbers.
- 4 large green peppers.
- ½ peck onions.
- ½ peck green tomatoes.
- Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them.
- Put the whole into a preserving kettle, and add the following ingredients: sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white mustard-seed, half an ounce cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, one and a half pounds brown sugar.
- Cover the whole with vinegar, and boil it one hour.--Mrs.
- J.
- J.
- M.