Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

    64/84 (page 56)
    in an hour scald all together, with a piece of alum, half the size of an egg. Dressing.—Seven quarts of vinegar, two and a hal^ pounds of brown sugar, two and a half teacups of flour, fourteen tablespoons of ground mustard ; put a piece of alum the size of a walnut into the vinegar, and when scalding hot stir in the flour, mustard and sugar, previously wet with a little cold vinegar ; stir constantly until it thickens ; drain off the brine from the vegetables, and pour the dressing on hot. Tomato Catsup.—To one gallon of strained tomato, four tablespoonfuls of black pepper, four of salt, three of mustard, half a tablespoonful of allspice, half of cayenne pepper. Tomato Catsup.—Six quarts of tomatoes, (measure after they are peeled and mashed,) three pints of vin- egar, four tablespoonfuls of salt, four of black pepper, three of mustard, three of allspice, three of cloves, two red peppers, three onions ; boil four hours, and strain through a sieve ; bottle and cork tightly. Hot Pot.—Six quarts of vinegar, one pound of salt, one pound of ginger root, half a pound of shelotts, half an ounce of mace, two ounces of whole pepper, two