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Spanish Pickles

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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

Method

  1. One pk green tomatoes, 1 doz onions.
  2. Slice, sprinkle with salt and let stand over night and strain off the juice.
  3. Allow 1 lb.
  4. sugar, ¼ lb whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one of cinnamon.
  5. Mix dry.
  6. Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes and so on until all are used.
  7. Cover with vinegar and let boil two hours, after which pack in small jars and set in the cellar.