Old-time recipes
Preserves, pickles and jellies
942 recipes from 57 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Preserves, pickles and jellies942
| Cookbook | Click a line to open it |
|---|---|
| The White House Cook Book (1887) | A Brine to Preserve Butter |
FIRST work your butter into small rolls, wrapping each one carefully in a clean muslin cloth, tying them up with a string. Make a brine, say three gallons, having it ... From The White House Cook Book, 1887, page 244. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Dish Op Snow |
Take a large cocoanut, break it in pieces, pare off the dark the water, wipe them dry, and then grate them on a coarse grater; serve the grated nut in a glass bowl or ... From Mrs. Porter's New Southern Cookery Book, 1871, page 365. | |
| The National Cookery Book (1876) | A General Receipt for Pickles |
Put six quarts of good vinegar in a jar, to which add four ounces of mustard seed, powdered fine; six ounces of ginger, soaked in salt and water and sliced and dried; ... From The National Cookery Book, 1876, page 337. | |
| Housekeeping in Old Virginia (1879) | A Quick Way to Make Yellow Pickle |
Two gallons chopped cabbage, sprinkle one handful salt through it, and let stand over night. Squeeze it out dry and put into a kettle. Add one ounce of celery-seed, one ... From Housekeeping in Old Virginia, 1879, page 269. | |
| The Picayune Creole Cook Book (1901) | A Red Pepper Pod, Without the Seed |
Wash and stem the okra and then slice it very fine. Chop the tomatoes fine, being careful to preserve the Juice. Chop the onions fine and fry them in the butter. Then ... From The Picayune Creole Cook Book, 1901, page 38. | |
| The New England Cook Book (1905) | After the |
sirup becomes dark, it, with the broken peaches, can be for marmalade or peach method can be used for pears, plums, and all light fruits. Oaimed Pineapple.-^—Use ... From The New England Cook Book, 1905, page 273. | |
| Mrs. Hale's New Cook Book (1857) | Almack's |
Preserve.—Take different kinds of fruit, stone the plums and slice the apples and pears; in alternate layers in a jar; set them in the oven until they are quite soft; ... From Mrs. Hale's New Cook Book, 1857, page 367. | |
| The Cook's Own Book (1832) | Almond (green) Preserved |
Put some water into a saurepan, with two liandfuls of bran, and when it has lx>!led up twice, throw; let them boil up once, then !;ike them out with a skimmer, an 1 rub ... From The Cook's Own Book, 1832, page 302. | |
| The American Frugal Housewife (1829) | American Frugal Housewife |
Those sentences marked with a st:ir relate to subjects mentioned in other parM of tlie book. To PRESERVE Green Currants.—Currants maybe kept fresh for a year or more, if ... From The American Frugal Housewife, 1829, page 122. | |
| The White House Cook Book (1887) | An Ornamental Pickle |
BOIL fresh eggs half an hour, then put them in cold water. Boil red beets until tender, peel and cut in dice form, and cover with vinegar, spiced; shell the eggs and ... From The White House Cook Book, 1887, page 208. | |
| The Cook's Own Book (1832) | Angelica Preserved |
stalks of angelica when of a good size, but before they have run to seed; clear off the leaves, and as you cut (he stalks into proper lengths throw them into water, and ... From The Cook's Own Book, 1832, page 302. | |
| La Cuisine Creole (1885) | Another Watermelon Rind Preserve |
In a bucket of cold water, put a handful of lime, stir it in, and when it settles clear, pour it over the water¬ melon rind you intend preserving; let it stay in the ... From La Cuisine Creole, 1885, page 223. | |
| La Cuisine Creole (1885) | Another Way to Preserve Peaches |
Peel, cut and weigh six pounds of peaches; take six pounds of fine white sugar, throw the sugar on the peaches until they are well covered, and let them stay all night. ... From La Cuisine Creole, 1885, page 219. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Way to Preserve Strawberries |
Weigh a pound of fine loaf sugar to a-pound of fruit, sprinkle the sugar over the fruit, and let it stand over night. The next day strain off the syrup and boil it about ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 145. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Flame |
raspberry jam rum or brandy Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add syrup; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Flamingo |
8 apples (red) 2 tablespoons orange juice grated rind one half lemon grated rind one half orange in baking dish; add sugar and water, and cook until tender, turning so ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. | |
| The National Cookery Book (1876) | Apple Jam |
Weigh equal quantities of brown sugar, and good, sour apples; pare, core and chop them fine. Make a syrup of the sugar and clarify it very thoroughly; then add the ... From The National Cookery Book, 1876, page 325. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Jam that Will Keep for Years |
Weigh equal quantities of brown sugar and good sour apples; pare, core, and chop them fine; make a good, clear syrup of the sugar. Add the apples, the juice and grated ... From Mrs. Owen's Illinois Cook Book, 1871, page 341. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Marmalade |
Take any kind of sour apples, pare and core them, cut them in small pieces, and to every pound of apples put three-fourths of a pound of sugar. Put them in a preserving ... From Mrs. Owen's Illinois Cook Book, 1871, page 340. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Marmalade |
Apples with considerable flavor are best for marmalade. core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 353. | |
| The Cook's Own Book (1832) | Apple Meringuees |
Put apple marmalade on a dish, in a pyramid: whip the whites of two eggs to a froth, mix with them two extremely decorate your apples with this preparation, glaze them ... From The Cook's Own Book, 1832, page 304. | |
| The Cook's Own Book (1832) | Apple Petit Gateaux with |
Make an under-crust of the same size and thickness as directed for petits g&teanx glacts of apricots, and cover it with apple marmalade; when baked, mash the apples ... From The Cook's Own Book, 1832, page 304. | |
| Housekeeping in Old Virginia (1879) | Apple Pickle |
3 pounds apples. CHERRY PICKLE TOMATO CATSUP. 295 1 tablespoonful beaten cinnamon. 1 dozen cloves. 2 teaspoonfuls allspice. 1 tablespoonful beaten ginger. 1 ... From Housekeeping in Old Virginia, 1879, page 302. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Preserves |
Take three quarters of a pound sugar to each pound apples; make syrup of the sugar and water in which root ginger (bruised and tied in a bag) has been boiled until the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 219. | |
| The Cook's Own Book (1832) | Apples and Almonds Little |
as the is the crust, then cover it with almonds cut in fillets, press them in lightly; mask them powder-sugar and bake in a moderate oven. as cold, cut your gateaux ... From The Cook's Own Book, 1832, page 304. | |
| Mrs. Hale's New Cook Book (1857) | Apples Preserved Whole.—Make |
a syrup of loaf sugar—al-.owing a pound of pleasant sour apples to a pound of sugar. Be very particular in skimming it until it is quite clear. The apples should be ... From Mrs. Hale's New Cook Book, 1857, page 369. | |
| The International Cook Book (1906) | Apples, Newtown |
2484. APPLES, NEWTOWN Peel and core four Newtown pippin, or any other kind of sound and ripe apples, cut them in quarter-inch slices, spread four tablespoons raspberry ... From The International Cook Book, 1906, page 771. | |
| Aunt Sammy's Radio Recipes (1927) | Apricot and Pineapple Jam |
1 pound dried apricots. 2 No. 3 cans of sliced pineapple. Wash the apricots thoroughly. Soak them overnight in 1 pint of In the morning chop the apricots and add 1 cup ... From Aunt Sammy's Radio Recipes, 1927, page 83. | |
| Foods That Will Win the War and How to Cook Them (1918) | Apricot and Raisin Marmalade |
cup dried apricots 14 cups cold water 4 cup chopped seeded raisins 1 teaspoon orange rind Soak apricots and raisins in the water two hours. Cook slowly until very soft. ... From Foods That Will Win the War and How to Cook Them, 1918, page 80. | |
| The Cook's Own Book (1832) | Apricot Marmalade |
some fine apricots, and choose from amongst diem those which are of the deepest yellow ripest, (they must not Ix: too ripe.) Peel them, take out the stones, and chop ... From The Cook's Own Book, 1832, page 52. | |
| The Italian Cook Book (1919) | Apricot Marmalade |
(Conserva di albicocche) Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off the stones, put ... From The Italian Cook Book: The Art of Eating Well, 1919, page 155. | |
| La Cuisine Creole (1885) | Apricots in Brandy |
Peaches and apricots are brandied the same way. Gather them as fresh as possible. Apricots should be taken from the tree as soon as ripe, as they soften so rapidly. Rub ... From La Cuisine Creole, 1885, page 230. | |
| The Cook's Own Book (1832) | Artichoke Bottoms, Pickled |
Boil the artichokes till the leaves can be pulled off without breaking the bottoms; on the part called the choke, set them aside cold, then put into wide-mouthed Boil, ... From The Cook's Own Book, 1832, page 53. | |
| The Dixie Cook-Book (1883) | Avp.e Preserves |
Take three-quarters of‘ pound sugar to each pound apples; make & syrup of the sugar and water in which root ginger (bruised and tied in a bag) has been boiled until the ... From The Dixie Cook-Book, 1883, page 249. | |
| The Dixie Cook-Book (1883) | BagBep PICKLE |
a ee Forx.—This is intended for removing pickles and olives from deep jars or large bottles. The barbed tines make sure of holding a pickle every time. THE Forp Dish ... From The Dixie Cook-Book, 1883, page 516. | |
| The Cook's Own Book (1832) | Barberries to Pickle |
of a few bunches in and-water; a of the liquor to a quart of vinegar, with an ounce of salt, a quarter of a pound of loaf a quarter of an ounce of pounded ginger, and a ... From The Cook's Own Book, 1832, page 56. | |
| Housekeeping in Old Virginia (1879) | Baspberry Jam |
Wash and pick the berries, boil with a little water, mashing and scraping from the bottom as they simmer. When reduced to a thick pulp, add one-half pound sugar to each ... From Housekeeping in Old Virginia, 1879, page 460. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep Berets |
Beets retain their sugary delicate flavor much better by baking instead of boiling; turn often in the pan while in the oven, using a knife, as a fork will cause the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 283. | |
| The National Cookery Book (1876) | Beaufort Orange Preserve |
THE oranges must be green—plucked from the trees in September or October. They mu neither too fine nor too coarse. The latter would tear the skin. This process is ... From The National Cookery Book, 1876, page 311. | |
| Three Jell-O Booklets (1910s-1920s) | Berry Frappe |
. Dissolve one package of Raspberry or Strawberry Jell-0 in one pint of boiling water. Just as it begins to thicken, whip the Jell-0 and add one pint of whipped cream, ... From Three Jell-O Booklets, 1910s-1920s, page 7. | |
| Bohemian-American Cook Book (1915) | Bi'oskvova |
a sieve, add half a cup of sugar to a cup of fruit and let it boil thick, skimming and stirring 940. PEACH JAM No. Broskvová povidla na jiný zpsob. rub off the down, ... From Bohemian-American Cook Book, 1915, page 295. | |
| Housekeeping in Old Virginia (1879) | Black Stew |
Take any kind of fresh meat that has been boiled or roasted, cut up enough to make a dish; put one tablespoonful currant jelly, one tablespoonful of wine, one large ... From Housekeeping in Old Virginia, 1879, page 224. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Blackbeery Jam |
Choose large blackberries which are fully ripe, weigh them and allow one pound of sugar to a of the together; put in a preserving-kettle; skim it while boiling, and stir ... From Mrs. Porter's New Southern Cookery Book, 1871, page 408. | |
| Aunt Sammy's Radio Recipes (1927) | Blackberry Flummery |
2 cups blackberry juice, from canned or cooked blackberries. 3^ cup sugar, if juice is unsweetened. 3 tablespoons farina, or 4 tablespoons cornstarch. 2 teaspoons lemon ... From Aunt Sammy's Radio Recipes, 1927, page 57. | |
| The Good Housekeeper (1841) | Blackberry Jam |
Gather the fruit in dey weather; allow half a pound of coarse brown sugar, to every pound of fruit; boil the whole together gently for an hour, or till the blackberries ... From The Good Housekeeper, 1841, page 114. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Blackberry Jam |
Put the blackberries a porcelain-lined over a very moderate thoroughly heated, then press them through a sieve. Measure the liquid, and to every pint allow a half-pound ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 537. | |
| Aunt Babette's Cook Book (1889) | Blackberry Jam |
Weigh the fruit, allowing three-quarters of a pound of sugar to every pound of fruit. Put the fruit on to boil without any sugar, mash it with a potato beetle and let it ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 456. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Blackberry Jam |
4 pounds blackberries and pick blackberries, heat, through a sieve. To this puree add sugar and boil one From Lowney's Cook Book, Illustrated in Colors, 1907, page 354. | |
| Mrs. Hale's New Cook Book (1857) | Blackberry Jam .—Gather |
the fruit in dry weather; il ow half a pound of good brown sugar to every pound of fniit the whole together gently for an hour, or till the blackberries are soft, ... From Mrs. Hale's New Cook Book, 1857, page 461. | |
| Gulf City Cook Book (1878) | Blackberry Sweet Pickle |
To one pound and a half of half-ripe berries put one pound of sugar, one pint of vinegar, and spices to suit the taste. Boil twenty minutes. From Gulf City Cook Book, 1878, page 222. | |
| Bohemian-American Cook Book (1915) | Bohemian-amebican Cook Book |
fry in deep hot lard. When done drain, phice a 1)it of preserves or jam in the center and sprinkle with ])owdered sngar. 814. FRIED ROSETTES No. Ržice na jiný zpsoh. To ... From Bohemian-American Cook Book, 1915, page 258. | |
| Bohemian-American Cook Book (1915) | Bohemian-ameeican Cook Book |
979. PICKLED MUSHROOMS. liouhy. cut off the stems and put the in whole pepper, allspice and salt, and when to boil, add the mushrooms and put in glass over them the ... From Bohemian-American Cook Book, 1915, page 306. | |
| The Kansas Home Cook-Book (1874) | Boil a teacup of the |
best rice till quite soft in new milk, sweeten powdered white pile it upon a dish; lay all over it lumps of jelly, or preserved fruit of any kind. Beat the whites of ... From The Kansas Home Cook-Book, 1874, page 222. | |
| Mrs. Hale's New Cook Book (1857) | Boil the |
it jellies with the bag of seeds, from which the substance should be pressed in the jelly. It is well to add 2 or 3 pints of quince water, and 2 or 3 lbs. of sugar more ... From Mrs. Hale's New Cook Book, 1857, page 369. | |
| Mrs. Hale's New Cook Book (1857) | Boil the syrup in the |
pan until it jellies; w'hen the peaches are cold, fill the jars half full with them, and fill up with the boiling syrup. stand a short time covered with a thin cloth, ... From Mrs. Hale's New Cook Book, 1857, page 368. | |
| Housekeeping in Old Virginia (1879) | Boiled Cucumber Pickle |
Take fresh cucumbers (size for eating), put them in brine for A few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in ... From Housekeeping in Old Virginia, 1879, page 276. | |
| The Dixie Cook-Book (1883) | Borritep PIcKLEs |
* Wash and wipe a half bushel of medium-sized cucumbers, suitable for pickling, pack close in a stone jar, sprinkle over the top one pint of salt, pour over a sufficient ... From The Dixie Cook-Book, 1883, page 260. | |
| The Jewish Manual (1846) | Brandied Cherries |
Put into a large wide mouthed bottle very ripe black cherries, add to them two pounds of loat sugar, a quart of brandy, and a few cloves, then bruise a few more ... From The Jewish Manual, 1846, page 191. | |
| Aunt Babette's Cook Book (1889) | Brandied Cherries |
Select the largest sweet cherries for this purpose, leaving the stems on. Allow half a pound of sugar to every pound of fruit, and a pint of good brandy for every five ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 472. | |
| Common Sense in the Household (1871) | Brandied Cherries or Berries |
•J** Make a syrup of a pound of sugar and a half gill of water for every two lbs. of fruit. Heat to boiling, stii-ring to prevent burning, and pour over the berries ... From Common Sense in the Household, 1871, page 478. | |
| The International Cook Book (1906) | Brandied Fruits |
3216. BRANDIED CHERRIES Cut away with scissors half (only) the stems of five pounds sound, fresh, sweet cherries, place in a glass jar, fill up with cognac, tightly cork ... From The International Cook Book, 1906, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brandied Peaches |
The Morris white peaches are the best. Take off the skins with boiling water. To each pound of fruit allow one pound of sugar, and half a pint of water to three pounds ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 341. | |
| Aunt Babette's Cook Book (1889) | Brandied Peaches |
Select only the largest and finest quality of clingstone peaches. Allow a pound of sugar to a pound of fruit, and a pint of the best brandy to every four pounds of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 471. | |
| The Boston Cooking-School Cook Book (1896) | Brandied Peaches |
1 peck peaches Half their weight in sugar 1 quart high-proof alcohol or brandy Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; ... From The Boston Cooking-School Cook Book, 1896, page 669. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brandied Peaches |
4 pounds peaches 2 cups brandy Cut peaches in halves, remove stones, and cook in sugar and water syrup five minutes; take out, remove skins, and cook again in syrup five ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 349. | |
| The White House Cook Book (1887) | Brandied Peaches or Pears |
FOUR pounds of fruit, four pounds of sugar, one pint of best white brandy. Make a syrup of the sugar and enough water to dissolve it Let this come to a boil; put the ... From The White House Cook Book, 1887, page 476. | |
| Aunt Babette's Cook Book (1889) | Brandied Pears |
Pare the fruit, leaving the stems on. Weigh and allow a pound of sugar to a pound of fruit. Heat the fruit and sugar like you would for preserves, adding enough water to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 471. | |
| Aunt Babette's Cook Book (1889) | Brandied Quinces |
Select large yellow, pear-shaped quinces, and peel and quarter them. Take out the cores and throw into cold water, until all are pared. Then boil until tender, so they ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 472. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Brass and |
copper utensils should be thoroughly cleaned with salt and hot vinegar before being 46. To keep Pickle^ and Siveet Meats. Pickles should be kept in kege or unglazed ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Breslin Baked Bluefish |
Split and bone a bluefish, place on a well-buttered sheet, and cook twenty minutes in a hot oven. Cream one-fourth cup butter, add yolks two eggs, and when well mixed ... From The Boston Cooking-School Cook Book, 1896, page 209. | |
| Manual for Army Cooks (1896) | Brown Stew, with Canned Meats |
Peel and slice the onions, melt the fat of the meat in the camp kettle, add the onions and fry them until brown, mix the flour into a smooth batter with cbld water, ... From Manual for Army Cooks, 1896, page 265. | |
| Mrs. Hale's New Cook Book (1857) | Butter-Milk.—Put |
quarts of butter-milk a cloth, hang it in a cool place, and let the whey drip it for two or three days; when rather thick, put it basin, sweeten it with pounded loaf ... From Mrs. Hale's New Cook Book, 1857, page 353. | |
| Ryzon Baking Book (1916) | By Mrs. Edward Albes, Washington, D. C |
level tablespoonfuls preserve (cherries or raspberries). egg. cupful (i pint) milk. tablespoonful (K yi cupful {}/, pound) sugar. cupful {% pound) flour. Beat yolk of ... From Ryzon Baking Book, 1916, page 71. | |
| Ryzon Baking Book (1916) | By Mrs. Herman Waddy, Washington, D. C |
l}4 cupfuls (^ pint) milk. (i ounce) sugar. tablespoonful {}4 ounce) melted butter. canned blueberries (or other Beat eggs in mixing bowl, add milk, then add flour, ... From Ryzon Baking Book, 1916, page 31. | |
| The International Cook Book (1906) | Calf's Head, Fribourgoise |
1685. CALF'S HEAD, FRIBOURGOISE Prepare and cook a calf's head (No. 591) and dress on a dish, the tongue excepted. Place in a saucepan two gills demi-glace (No. 122), a ... From The International Cook Book, 1906, page 513. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Apples |
4 pounds apples 2 pints water 1 pound sugar juiee and rind of 2 lemons Pare and core the apples; cover with cold water. sugar and water five minutes; add apples and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 342. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Apples and Pineapple |
4 pounds apples 4 pounds pineapple 2 pints water rind of 4 lemons Pare, core, and cut the apples in rings. Cut pineapple in slices, remove skin and eyes, and cut pulp ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 343. | |
| The New England Cook Book (1905) | Canned Beaais.—Remove the |
strings at the sides, and cut into pieces about an inch long; put them into boiling water and scald, then can them. Canned Asparagus.—Cut away all the hard part of the ... From The New England Cook Book, 1905, page 274. | |
| Common Sense in the Household (1871) | Canned Berries |
*J« Heat slowly to boiling, in a large When they begin to boil, add sugar in the proportion of one tablespoonful to each quart of fruit. Before doing however, if there ... From Common Sense in the Household, 1871, page 474. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Blackberries |
4 quarts blackberries 2 pints sugar Place sugar and berries in preserving kettle, let stand several hours, then cook slowly until the boiling point is reached; boil five ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 343. | |
| The White House Cook Book (1887) | Canned Boiled Cider |
BOILED cider, in our grandmothers' time, was indispensable to the making of a good "mince pie," adding the proper flavor and richness, which cannot be substituted by any ... From The White House Cook Book, 1887, page 482. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Cherries |
4 pounds cherries 1 to 2 pounds sugar Stone the cherries or not as preferred. Place sugar and cherries in preserving kettle, let stand two hours. until tender, fill ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 343. | |
| The Dixie Cook-Book (1883) | Canned Currants |
Look over carefully, stem and weigh, allowing a pound of sugar to every one of fruit; put in a kettle, cover, and leave to heat slowly and stew gently for twenty or ... From The Dixie Cook-Book, 1883, page 127. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Currants |
4 pounds currants Wash, stem, and cover" currants with sugar; let stand in preserving kettle over night. Cook slowly until boiling point is reached, skim, fill sterilized jars, and seal. From Lowney's Cook Book, Illustrated in Colors, 1907, page 343. | |
| The White House Cook Book (1887) | Canned Fruit Juices |
CANNED fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc. It is a good plan to can the pure juices of fruit in the summer time, ... From The White House Cook Book, 1887, page 480. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Gooseberries |
4 pounds gooseberries Stem and wash gooseberries, cover with let stand over night; if green, add one quarter cup water; bring quickly to boiling point, fill jars, and seal. From Lowney's Cook Book, Illustrated in Colors, 1907, page 344. | |
| The Dixie Cook-Book (1883) | CanneD GRAPES |
Squeeze pulp from grapes, boil skins and pulp in water until each seem tender; then pass pulp through asieve, add skins and the water in which they are cooked (only a ... From The Dixie Cook-Book, 1883, page 127. | |
| The White House Cook Book (1887) | Canned Grapes |
THERE is no fruit so difficult to can nicely as the grape; by observing the following instructions you will find the grapes rich and tender a year from putting up. ... From The White House Cook Book, 1887, page 479. | |
| The Boston Cooking-School Cook Book (1896) | Canned Huckleberries |
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burning. Cook until soft, stirring occasionally, and ... From The Boston Cooking-School Cook Book, 1896, page 667. | |
| Manual for Army Cooks (1896) | Canned Oystr Sajutt |
Drain oysters dry, sprinkle with pepper and roll in flour. Cut one-fourth pound bacon into thin slices, put in frying pan and try out all the fat. Remove bacon and cover ... From Manual for Army Cooks, 1896, page 279. | |
| The National Cookery Book (1876) | Canned Peaches |
Pare the peaches; take the stones out, and cut them in halves. As they are cut, throw them immediately into glass jars (with rood s ed lids and gum rings). Have ready a ... From The National Cookery Book, 1876, page 331. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CanneD PEACHES |
Pour boiling water over one peck of large clingstone peaches to remove the fuzz; make a syrup of three pounds sugar and one pint vinegar, using a little water if ... From Buckeye Cookery and Practical Housekeeping, 1877, page 106. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Canned Peaches |
Have one porcelain kettle with boiling water and another with a syrup made sweet enough with white sugar for the peaches; pare, halve, and drop them into the boiling ... From Buckeye Cookery and Practical Housekeeping, 1877, page 107. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Canned Peaches |
To peel, place in a wire basket such as is used for popping corn, dip into boiling water for a moment, then into cold water, and strip off the skin (this saves both ... From Buckeye Cookery and Practical Housekeeping, 1877, page 107. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CanneD PEACHES |
Pare, halve and seed; make a syrup of a pint granulated sugar to a quart water, place on stove in a porcelain kettle (enough for two quart cans). When syrup boils, drop ... From Buckeye Cookery and Practical Housekeeping, 1877, page 107. | |
| The Dixie Cook-Book (1883) | Canned Peaches |
Pare, halve and seed; make a syrup of a pint granulated sugar to a quart water, place on stove ina porcelain kettle (enough for two quart cans). When syrup boils, drop ... From The Dixie Cook-Book, 1883, page 128. | |
| The White House Cook Book (1887) | Canned Peaches |
To ONE pound of peaches allow half a pound of sugar; to six pounds of sugar add half a tumble i of water; put in the kettle a layer of sugar and one of peaches until the ... From The White House Cook Book, 1887, page 479. | |
| The Boston Cooking-School Cook Book (1896) | Canned Peaches |
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins. Remove skins and cook fruit at once, that it may not discolor, ... From The Boston Cooking-School Cook Book, 1896, page 666. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Peaches |
4 pounds peaches 1 pint water Pare peaches and cook in sugar and water, either whole or in in jars, syrup, and seal. Pears, pineapples, and plums are canned in the same way as peaches. From Lowney's Cook Book, Illustrated in Colors, 1907, page 344. | |
| The New England Cook Book (1905) | Canned Peaches.—Peel |
and quarter choice peaches. To peel, place them in a wire basket, dip boiling water a moment and into cold water, and strip off the skins. Have a porcelain-kettle with ... From The New England Cook Book, 1905, page 272. | |
| The White House Cook Book (1887) | Canned Pineapple |
FOR six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water; boil syrup five minutes and skim or ... From The White House Cook Book, 1887, page 480. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CanneD Piums |
Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every tw pounds fruit; boil for eight minutes, can, and seal ... From Buckeye Cookery and Practical Housekeeping, 1877, page 108. | |
| The White House Cook Book (1887) | Canned Plums |
To EVERY pound of plums allow a quarter of a pound of sugar. Put the sugar and plums alternately into the preserving kettle, first pricking the plums to prevent their ... From The White House Cook Book, 1887, page 482. | |
| The Boston Cooking-School Cook Book (1896) | Canned Porter Apples |
Wipe, quarter, core, and pare Porter apples, then weigh. Make a syrup by boiling for ten minutes onethird their weight in sugar with water, allowing two and one-half ... From The Boston Cooking-School Cook Book, 1896, page 666. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Quinces |
4 pounds quinces 1 pint water Cook sugar and water until syrupy. Pare and quarter quinces; let stand in cold water. Cook in boiling water tender, then in sugar and water ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 344. | |
| The Dixie Cook-Book (1883) | Canned Quinces and Apples |
Quarter them, and if large, eighth them; cook separately in water to cover till they can be pierced with a (silver) fork; to a quart of the mixed juice take one pint ... From The Dixie Cook-Book, 1883, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Canned Red Peppers |
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working around and around the peppers, using scissors or a ... From The Boston Cooking-School Cook Book, 1896, page 669. | |
| Manual for Army Cooks (1896) | Canned Satmon, Deviled |
Fry one quarter of an onion until brown; add a gill of water, a teaspoonful each of flour and English mustard, salt and pepper. Simmer and add the liquor from the can of ... From Manual for Army Cooks, 1896, page 277. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Canned Strawberries |
Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound berries, lay covers on lightly, stand them in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 108. | |
| The Dixie Cook-Book (1883) | Canned Strawberries |
For every quart of fresh strawberries, take one coffee-cup of white sugar; add a table-spoon or two of water to the fruit if there is no’ juice in the bottom, to prevent ... From The Dixie Cook-Book, 1883, page 129. | |
| The White House Cook Book (1887) | Canned Strawberries |
AFTER the berries are picked over, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fruit add three-fourths of ... From The White House Cook Book, 1887, page 479. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Canned Watermelon |
Cut the melons, and after taking out the cores, peel all the green part off carefully, cut the rind into’small pieces two or three inches long, and boil until tender ... From Buckeye Cookery and Practical Housekeeping, 1877, page 110. | |
| The Dixie Cook-Book (1883) | Canned Watermelon |
Cut rind of ripe melons (first cutting off all green parts) into small pieces two or three inches long, and boil until tender enough to pierce with fork; have a syrup ... From The Dixie Cook-Book, 1883, page 131. | |
| The Dixie Cook-Book (1883) | Cannep Pius |
Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every two pounds of fruit; boil for eight minutes, can, and seal ... From The Dixie Cook-Book, 1883, page 129. | |
| The National Cookery Book (1876) | Canning |
THE canning of fruits and vegetables in families is not so much resorted to as formerly. The gigantic canning houses now established in the midst of the fruit and ... From The National Cookery Book, 1876, page 329. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Canning |
Canning differs from preserving in that the fruit is kept, either with or without sugar, by sealing in air-tight jars or cans, and is not cooked long enough to destroy ... From Mrs. Lincoln's Boston Cook Book, 1884, page 419. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Canning |
The process of canning the different kinds of varies but little, except in the amount of sugar used. None but perfectly sound and fresh fruits should be used for this ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 533. | |
| The Boston Cooking-School Cook Book (1896) | Canning and Preserving |
Preserving fruit is cooking it with from three-fourths to its whole weight of sugar. By so doing, much of the natural flavor of the fruit is destroyed; therefore canning ... From The Boston Cooking-School Cook Book, 1896, page 665. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canning and Preserving |
Canned fruits are now more popular with most people than preserved fruits. The expense in preparing them is less, and the natural flavor is retained. To prepare fruit ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 342. | |
| Mrs. Owen's Illinois Cook Book (1871) | Canning Fruits |
In canning fruit the rule will hold good in most fruits. In the first place they gathered, peeled and let get scalding hot; they do not need to be cooked. The bottles or ... From Mrs. Owen's Illinois Cook Book, 1871, page 333. | |
| The Kansas Home Cook-Book (1874) | Canning Large Fruits |
Lay peaches, pears or apples in a steamer a kettle of boiling water, laying first a cloth in of the steamer; tightly; let them steam fifteen or until they can be easily ... From The Kansas Home Cook-Book, 1874, page 239. | |
| The Picayune Creole Cook Book (1901) | canning or Pi |
Conecrration des Substances Alimentaires et Végétales. The best method of pickling, and the surest, is to put the substance to be pickled in a glass bottle or a tin can ... From The Picayune Creole Cook Book, 1901, page 358. | |
| Gulf City Cook Book (1878) | Cantaloup Preserves |
Select sound fruit; pare, and divide into quarters, and cut each quarter into several pieces; take the seeds out carefully; weigh the fruit, and to every pound allow ... From Gulf City Cook Book, 1878, page 211. | |
| Housekeeping in Old Virginia (1879) | Cantaloupe Pickle |
Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each ... From Housekeeping in Old Virginia, 1879, page 295. | |
| La Cuisine Creole (1885) | Cantaloupe Sweet Pickle |
Take a ripe cantaloupe, quarter it, remove the seeds and cut it into pieces an inch square. Put the cut pieces in a stone crock, and pour on scalding vinegar; when it ... From La Cuisine Creole, 1885, page 119. | |
| Mrs. Hale's New Cook Book (1857) | Cantelope Rind Preserved.—Take |
1 pound of rind not quite mellow, and cut the outside carefully off; lay it in a bowl and sprinkle over it 1 tea-spoonful of alum; it with boiling water, and let it ... From Mrs. Hale's New Cook Book, 1857, page 373. | |
| The Picayune Creole Cook Book (1901) | Cayenne or Hot Pepper |
Chop two onions very fine. Smother in a tablespoonful of butter. When well cooked, without burning, add one tablespoonful of consommé or water. Add two cloves of garlic, ... From The Picayune Creole Cook Book, 1901, page 169. | |
| Housekeeping in Old Virginia (1879) | Ccmtaloupe Fickle |
Pare and cut in small pieces, cover with vinegar; pour ojff and measure, and to each pint put three-quarters of a pound brown sugar; cloves and mace to your taste. Boil ... From Housekeeping in Old Virginia, 1879, page 296. | |
| The Dixie Cook-Book (1883) | Celeryy Pickles |
Put together in a porcelain-lined kettle two quarts chopped white cabbage, two quarts shopped celery, three quarts vinegar, half ounce each of crushed waite ginger root ... From The Dixie Cook-Book, 1883, page 262. | |
| The Jewish Manual (1846) | Chapter Ix |
Tue best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should first be parboiled or soaked in ... From The Jewish Manual, 1846, page 198. | |
| The Jewish Manual (1846) | Chapter Viii |
Arrention and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be found a more economical plan to ... From The Jewish Manual, 1846, page 190. | |
| The Picayune Creole Cook Book (1901) | Chapter Xliv |
JELLIES, MARMALADES, Des Confitures, dee Marmalades et des Oonserves. In making jellies, marmalades, or preserves, use only perfectly sound and fresh fruit. Do not cook ... From The Picayune Creole Cook Book, 1901, page 341. | |
| Presbyterian Cook Book (1873) | Cheeky Jam |
To each pound of cherries allow three quarters of a pound; seed them; and as you do so throw the sugar gradually into the pan with them; cover, and let them stand over ... From Presbyterian Cook Book, 1873, page 147. | |
| Presbyterian Cook Book (1873) | Cheeky Pickles |
Mrs. G. W. R. Two pounds of cherries; one pound of sugar; one pint of vinegar; pour on boiling seven mornings in succession; the last time, if amber cherries, put them ... From Presbyterian Cook Book, 1873, page 140. | |
| Directions for Cookery, in Its Various Branches (1837) | Cherries Preserved Whole.—the Large |
carnation cherries are the best for this purpose. They should be quite ripe. Prick every one in several places with a needle, and leave on the stalks cut short. To each ... From Directions for Cookery, in Its Various Branches, 1837, page 271. | |
| The Southern Cookbook (1912) | Cherry Jam |
To twelve pounds of Kentish or Duke cherries when ripe, weigh one pound of sugar, break the stones of part and blanch them, then put them to the fruits and sugar, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 89. | |
| Aunt Babette's Cook Book (1889) | Cherry Marmalade |
To three pounds of sweet and one pound of sour cherries allow two pounds of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of the sugar, add cinnamon ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 454. | |
| Housekeeping in Old Virginia (1879) | Cherry Pickle |
Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and ... From Housekeeping in Old Virginia, 1879, page 303. | |
| Housekeeping in Old Virginia (1879) | Cherry Preserves |
Wash, pick and stone the cherries, saving the juice. Allow one pound sugar to each pound fruit. Boil the juice and sugar to a thick syrup, then put in half the cherries ... From Housekeeping in Old Virginia, 1879, page 459. | |
| The Dixie Cook-Book (1883) | Cherry Preserves |
Choose sour ones—the early Richmond is good—seed all very “carefully, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let ... From The Dixie Cook-Book, 1883, page 250. | |
| The Cook's Own Book (1832) | Chestnut Paste |
a marmalade by lioiling chestnuts in water, and rubbing them through a sieve, then pound to three-quarters of a pound of this, add a quarter of a pound of any other ... From The Cook's Own Book, 1832, page 317. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Choke and Vergou |
louse are tb best pears for preserving. The ginger can be omitted if not liked. / 237. To Preserve Peaches. t Pare your peaches, which should be very ripe, and if you ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 97. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chopped Mixed Pickles |
Take a white, hard head of cabbage, green tomatoes, green peppers, celery and onions, chop very fine separately, then mix well; put cloves, plenty of ground garlic, red ... From Mrs. Owen's Illinois Cook Book, 1871, page 311. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chopped Pickle |
One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 349. | |
| The Boston Cooking-School Cook Book (1896) | Chopped Pickles |
4 quarts chopped green tomatoes 3 teaspoons allspice % cup salt 3 teaspoons cloves 2 teaspoons pepper }^ cup white mustard seed 3 teaspoons mustard 4 green peppers, ... From The Boston Cooking-School Cook Book, 1896, page 673. | |
| Rumford Complete Cook Book (1908) | Chopped Raw Pickle |
2 quarts tomatoes. Yz cup grated horseradish. 2 large onions. 2 heads celery. 2 red peppers. % cup salt. l/2 cup mustard seeds. % teaspoon each ground cinnamon, cloves, ... From Rumford Complete Cook Book, 1908, page 206. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Chopred Pickles |
Take green tomatoes, wash clean, cut away a small piece from each end, slice and place in a large wooden bowl, chop fine, place in a crock and mix salt with them (one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 231. | |
| Mrs. Beeton's Book of Household Management (1861) | Choux de Bruxelles |
Ingredients. — 1£ Ib. of Brussels sprouts, 3 pints of good stock, i gill of cream, a small piece of soda, salt, pepper and grated nutmeg. Method. — Wash and trim the ... From Mrs. Beeton's Book of Household Management, 1861, page 228. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chow Chow |
Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly one pint of coarse salt. Let it remain in salt twelve hours, then ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 41. | |
| Housekeeping in Old Virginia (1879) | Chow- Chow |
\ peck onions. 3 dozen large cucumbers. 4 large green peppers. •Jpint small peppers, red and green. 284 CHOW-CHOW PICEXE — CHOW-CHOW. Sprinkle one pint salt on, and let ... From Housekeeping in Old Virginia, 1879, page 291. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chow-Chow |
Three heads of cabbage, twenty-five peppers, half pint of white mustard seed and grated horse radish. Cut the cabbage fine, chop the peppers, and put them in a jar, then ... From Mrs. Owen's Illinois Cook Book, 1871, page 314. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chow-Chow |
Three heads of cabbage, twenty-five peppers, half a of white mustard seed and grated horseradish; cut the cabbage fine, chop the peppers, and then put in the jar a layer ... From Mrs. Owen's Illinois Cook Book, 1871, page 322. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chow-Chow |
One gallon unpeeled cucumbers, half a gallon cabbage, half a dozen onions and half a dozon green peppers. Chop fine, salt separately; let it stand to drain in a basket ... From Mrs. Owen's Illinois Cook Book, 1871, page 330. | |
| Presbyterian Cook Book (1873) | Chow-chow |
Two dozen large cucumbers sliced; three quarters of a peck of green tomatoes sliced; twelve large peppers (red and green) sliced; one fourth peck of small w Thite onions ... From Presbyterian Cook Book, 1873, page 138. | |
| Housekeeping in Old Virginia (1879) | Chow-Chow |
J peck onions. 5 dozen cucumbers. Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let ... From Housekeeping in Old Virginia, 1879, page 291. | |
| Housekeeping in Old Virginia (1879) | Chow-Chow |
The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of: 1 large head of cabbage. LEESBURG CHOW-CHOW. 285 ... From Housekeeping in Old Virginia, 1879, page 292. | |
| Aunt Babette's Cook Book (1889) | Chow-chow |
Take pickles, cauliflower, beans, little onions and a few green and red peppers. 'Cut all up fine, except the onions; salt well over night, drain off next morning and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 505. | |
| The Boston Cooking-School Cook Book (1896) | Chow-Chow |
2 quarts small green tomatoes ^ lb. mustard seed 12 small cucumbers 2 oz. turmeric 3 red peppers ^ )^ oz. allspice 1 cauliflower % oz. pepper 2 bunches celery y^ oz. ... From The Boston Cooking-School Cook Book, 1896, page 674. | |
| Housekeeping in Old Virginia (1879) | Chow-Chow Pickle |
2 large cabbages. m 15 onions. 25 encumbers. 1 plate horseradish. ^ pound mustard-seed. [ CHOW-CHOW. 281! 2 ounces ground pepper. ■|- ounce cinnamon. Cut the onions, ... From Housekeeping in Old Virginia, 1879, page 290. | |
| Housekeeping in Old Virginia (1879) | Chow-Chow Pickle |
1 gallon chopped cabbage. 4 onions. 2 pints strong vinegar. 2 tablespoonfuls black pepper. 2 tablespoonfuls of allspice. 2 tablespoonfuls of celery-seed. •|- pint ... From Housekeeping in Old Virginia, 1879, page 292. | |
| La Cuisine Creole (1885) | Chow-chow Pickle |
Take a quarter of a peck each, of green tomatoes, pickling-beans, and white onions (scald the onions separately), add one dozen cucumbers, green peppers, and a head of ... From La Cuisine Creole, 1885, page 121. | |
| Gulf City Cook Book (1878) | Chowchow |
Take a peck of white cabbage and cut fine, three dozen onions sliced thin, sprinkle both with salt and let them stand twelve hours;. then press out the salt-water and ... From Gulf City Cook Book, 1878, page 228. | |
| The White House Cook Book (1887) | CHOWCHOW. |
THIS excellent pickle is seldom made at home, as we can get the imported article so much better than it can be made from the usual recipes. This we vouch for being as ... From The White House Cook Book, 1887, page 205. | |
| Gulf City Cook Book (1878) | Citron Sweet Pickle |
Put the cut rind of water-melon in strong brine; let it remain nine days; in strong alum-water twentyfour in clear water twenty-four hours, changing the water several ... From Gulf City Cook Book, 1878, page 222. | |
| Mrs. Owen's Illinois Cook Book (1871) | Clara's |
Half teacupfuFfat salt pork (pickled) chopped very tine, One teacupful brown sugar, One teacupful milk, One teacupful raisins or currants, Cinnamon, nutmeg and allspice to the taste. From Mrs. Owen's Illinois Cook Book, 1871, page 236. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Clarified Syrup for Sweet Meats |
For most kinds of fruit, one pound of sugar, to one of the fruit, is sufficient to preserve them; some kinds of fruit will do with less. Put your sugar into your ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 95. | |
| The Cook's Own Book (1832) | Clarifv and |
Ixiil some su^ar. [iiit.-.>me water to it boils, add (lie |x-ais, cover the |ian, and a j fkim and |xmr it it. The day, the tinpears, add a | sugar to |x>ur the fruit, ... From The Cook's Own Book, 1832, page 183. | |
| The Cook's Own Book (1832) | Cm'ii.laii.-f |
OF. The; ra| ill in > <>l < a'laila, altlio'igh ih.il of.Moiitpeiirr is e<|i ally sfixl, is a verx oilorifijvgptalile, ligl't and agreeable, but co I exireiueix ... From The Cook's Own Book, 1832, page 313. | |
| The Picayune Creole Cook Book (1901) | Coarse Salt Sufficient to Make a Brine |
2 Dozen Onions. 25 Pounds of Pork. 1 Ounce of Saltpetre. 12 Cloves. 6 Allspice. Pork should be pickled about twenty hours after killng. It is pickled al- -vays in ... From The Picayune Creole Cook Book, 1901, page 119. | |
| The National Cookery Book (1876) | Cocoanut MARMALADE |
One pound of grated cocoanut, one pr und of powdered white su ind ha of cold water. Beat the whites of two eggs, and keep the shells to clarify the sugar. Make a syrup ... From The National Cookery Book, 1876, page 242. | |
| The International Cook Book (1906) | Codfish Tongues with Brown Butter |
Broiled Beefsteaks (172) Lyonnaise Potatoes (78) 823. SCRAMBLED EGGS WITH MUSHROOMS Have the same amount of eggs and other ingredients in a bowl as per No. 193, adding, ... From The International Cook Book, 1906, page 254. | |
| Common Sense in the Household (1871) | Cojtimon Sense |
Pickled Mangoes, t^ * Young musk or nutmeg melons. English mustard-seed, two handfuls, mixed witli Scraped horseradish, one handful. Mace and nutmeg pounded, 1 ... From Common Sense in the Household, 1871, page 482. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cold Pack Canning |
ADVANTAGES:— All vegetables, fruits and some meats may be canned by this method satisfactorily; texture, taste and color being preserved. If all materials are in proper ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 67. | |
| Housekeeping in Old Virginia (1879) | Composition Pickle |
1 gallon chopped cabbage, ■^ gallon green tomatoes, sliced, ■ggallon cucumbers, 1 quart onions, all finely chopped. Let them stew several hours, then drain off the ... From Housekeeping in Old Virginia, 1879, page 299. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Compote Aux Compitures |
Peel some apples, leave them whole, but take out the cores; put a little water in the preservingpan, and let the apples cook with a large lump of sugar, taking great ... From Mrs. Porter's New Southern Cookery Book, 1871, page 375. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Cook Boor |
cook it. Salt and pepper to your Make syrup in the same way as the sweet pickles in No. You boil a few cloves in the vinegar that is put in the syrup of these pickles, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 41. | |
| La Cuisine Creole (1885) | Country Green Pickle |
One peck of tomatoes, eight green peppers to be chopped fine. They must be the vegetable or sweet pepper. Soak' the tomatoes and pepper twenty-four hours in weak brine; ... From La Cuisine Creole, 1885, page 124. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Covington, Ky |
In making pickles use none but the best cider vinegar, and boil in a porcelain kettle—never in metal. A small lump of alum dissolved and added when scalding pickles the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 226. | |
| Aunt Sammy's Radio Recipes (1927) | Cranberry Jam |
1 quart cranberries. 1 orange and a little of the peel cut H cup raisins. rather fine. Chop coarsely together the cranberries, raisins, orange, and orange peel. Add the ... From Aunt Sammy's Radio Recipes, 1927, page 83. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cranberry Preserves |
Pick, wash and weigh cranberries; to each pound of fruit allow a pound of sugar. Dissolve the sugar in as small a quantity of water as; put it the in a preservingkettle, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 405. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crerry PRESERVES |
Chooge sour ones—the early Richmond is good—seed nearly all, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let stand about ... From Buckeye Cookery and Practical Housekeeping, 1877, page 219. | |
| The Dixie Cook-Book (1883) | CropreD PICKLES |
Take a peck green tomatoes, wash clean, cut away a small piece from each end, slice and place in a large wooden bowl, chop fine, place in a crock and mix salt with them ... From The Dixie Cook-Book, 1883, page 263. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crow CxHow PIcKLEs |
Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon best cider vinegar, one ounce white ... From Buckeye Cookery and Practical Housekeeping, 1877, page 229. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crrron PRESERVES |
Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour, take out the melon, and to the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 220. | |
| The Dixie Cook-Book (1883) | Crrron PRESERVES |
Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour, take out the melon, and to the ... From The Dixie Cook-Book, 1883, page 250. | |
| Housekeeping in Old Virginia (1879) | Cucumbeks or Other Small Pickles |
2 gallons vinegar. 2 tablespoonfuls celery-seed. 2 tablespoonfuls turmeric. 1 tablespoonful horseradish. 1 tablespoonful garlic. 2 tablespoonfuls pepper. 1 teaspoonful ... From Housekeeping in Old Virginia, 1879, page 274. | |
| Common Sense in the Household (1871) | Cucumber or Gherkin Pickle |
pJ« Choose small cucumbers, or gherkins, for this purpose* They are more tender, and better on the table. Reject all over a finger in length, and every one that is ... From Common Sense in the Household, 1871, page 480. | |
| Gulf City Cook Book (1878) | Cucumber Pickle |
small cucumbers; put them in a strong brine for forty-eight hours. off the brine and wash the cucumbers in cold water. Lay butter-bean leaves in the bottom of a kettle; ... From Gulf City Cook Book, 1878, page 226. | |
| Housekeeping in Old Virginia (1879) | Cucumber Pickle |
2 gallons good vinegar. 1 cup bruised ginger. 1 cup mustard-seed. 1 cup garlic. 2 onions chopped fine. ^ teacup black pepper. 1 teacup celery -seed. ^68 BOILED CUOTIMBEK ... From Housekeeping in Old Virginia, 1879, page 275. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cucumber Pickles |
Make a weak brine of salt and water, boil and pour the cucumbers mornings in succession; fourth morning pour it off, and scald vinegar and pour over three mornings in ... From Mrs. Owen's Illinois Cook Book, 1871, page 312. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cucumber Pickles |
cucumbers apickle of and strong to float an egg, and it Put a on the top of the vessel to the cucumbers under the brine, and nine days; then take them out and wash them ... From Mrs. Porter's New Southern Cookery Book, 1871, page 415. | |
| The National Cookery Book (1876) | Cucumber Pickles |
Gather the cucumbers, and lay them in mould off lightly with your fingers. Put pour a h¢ el l 1, Stron nough them stand t brine for four days, heating it daily Chen use ... From The National Cookery Book, 1876, page 340. | |
| The National Cookery Book (1876) | Cucumber Pickles |
Pour boiling water over the cucumbe rs; let them out, and wipe them pour it them stand for dry. Boil enough five hours; take vinegar to cover the cucumbers: over them. ... From The National Cookery Book, 1876, page 341. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cucumber Pickles |
Wash cucumbers that have been in brine, put in a porcelain kettle, cut in two if large, pour boiling water over them; boil fifteen minutes, drain off water and replace ... From Buckeye Cookery and Practical Housekeeping, 1877, page 230. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cucumber Pickles |
Cover the bottom of cask with common salt; gather the cucumbers every other day, early in the morning or late in the evening, as it does not injure the vines so much ... From Buckeye Cookery and Practical Housekeeping, 1877, page 230. | |
| The Dixie Cook-Book (1883) | Cucumber Pickles |
Cover tne bottom of cask with common salt; gather the cucumbers every other day, early in the morning or late in the evening, as it does not injure the vines so much ... From The Dixie Cook-Book, 1883, page 262. | |
| The White House Cook Book (1887) | Cucumber Pickles |
SELECT the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let them stand ... From The White House Cook Book, 1887, page 202. | |
| Mary Elizabeth's War Time Recipes (1918) | Cucumber Pickles |
We ought to make our own pickles and use them in place of olives, which have to be transported so great a distance, thus helping to congest our railroads in war time. ... From Mary Elizabeth's War Time Recipes, 1918, page 200. | |
| The New England Cook Book (1905) | Cucumber Pickles, No |
2.—To a gallon of water add a quart of salt, put in the cucumbers, and let them stand over night. In the morning, wash them out of the brine, and put them carefully into ... From The New England Cook Book, 1905, page 278. | |
| The White House Cook Book (1887) | CUCUMBER PICKLES. |
A GOOD way to put down cucumbers, a few at a time:— When gathered from the vines, wash, and put in a firkin or half barrel layers or cucumbers and rock-salt alternately, ... From The White House Cook Book, 1887, page 202. | |
| Housekeeping in Old Virginia (1879) | Cucumber Sweet Pickle |
First lay the cucumbers in salt and water for one week or ten days; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water ... From Housekeeping in Old Virginia, 1879, page 277. | |
| The Southern Cookbook (1912) | Cure Mawskins |
for Rennet Cut the calf's stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it be in that pickle a month or more, then take ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 108. | |
| Mrs. Hale's New Cook Book (1857) | Curing Meats, Potting and Collaring |
General Directions—Pickle for Beef Pork, dhc.—Dutch way to Salt Beef— Tongues—French method— Welsh Beef—Hunters' — Curing Pork—Bacon—Hams—Lard—Pork Cheese—Pot ting— ... From Mrs. Hale's New Cook Book, 1857, page 185. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant and Raspberry Preserve |
4 pounds currants 4 pounds raspberries Remove stems from currants, mash, cook thirty minutes, and strain in jelly bag. Cook sugar and juice ten minutes, add raspberries, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 352. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Currant JAM |
Pick from stems and wash thoroughly with the hands, put into a ‘preserving kettle and boil fifteen or twenty minutes, stirring often and skimming off any scum that may ... From Buckeye Cookery and Practical Housekeeping, 1877, page 164. | |
| The Dixie Cook-Book (1883) | Currant Jam |
Pick from stems and wash thoroughly with the hands, put into a preserving kettle and boil fifteen or twenty minutes, stirring often, and skimming off any scum that may ... From The Dixie Cook-Book, 1883, page 192. | |
| Mrs. Owen's Illinois Cook Book (1871) | Currant Jam, |
Let the fruit be very ripe, pick it clean from the stalks, bruise if, and to every pound put three-quarters of a pound of loaf sugar; stir it well, and boil half an ... From Mrs. Owen's Illinois Cook Book, 1871, page 339. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Currant Jam, Black, Red, or White—let |
the fruit be very ripe, pick it clean from the stalks, bruise it; to every pound of fruit put three-quarters of a pound of loaf sugar; stir and skim it well; boil for ... From Jewish Cookery Book, on Principles of Economy, 1871, page 116. | |
| The Cook's Own Book (1832) | Currant Marmalade |
red (hem, and squeeze out the juice from some of them; put to it some juice of raspberries; this the whole and they begin to break, put in an equal weight of sugar ... From The Cook's Own Book, 1832, page 107. | |
| The Dixie Cook-Book (1883) | Currant PICKLES |
Scald seven pounds ripe currants in three pounds sugar and one quart vinegar, remove currants to jar, boil for a few moments and pour over the fruit. Some add three ... From The Dixie Cook-Book, 1883, page 270. | |
| The Italian Cook Book (1919) | Cut in |
little cubes the candied fruits and the preserve. Stir for a long while, about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs ... From The Italian Cook Book: The Art of Eating Well, 1919, page 130. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | cv* Bn»a |
V1A^^ AX from the lemon, being careful not to cut into the white part. Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water. Cover ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 268. | |
| Gulf City Cook Book (1878) | Damson Pickle |
Four pounds of fruit, one pound of sugar, and spices to the boiling vinegar over them nine mornings in succession. From Gulf City Cook Book, 1878, page 222. | |
| Housekeeping in Old Virginia (1879) | Damson Pickle |
7 pounds fruit. 1 ounce cinnamon. Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour ... From Housekeeping in Old Virginia, 1879, page 299. | |
| Housekeeping in Old Virginia (1879) | Damson Preserves |
With a sharp penknife, cut a long slit lengthwise in each damson. Spread in dishes and set in the sun till the seed comes out readily. Then boil till thoroughly done in ... From Housekeeping in Old Virginia, 1879, page 459. | |
| The Boston Cooking-School Cook Book (1896) | Damson Preserves |
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large needle; then weigh. Make a syrup by boiling ... From The Boston Cooking-School Cook Book, 1896, page 668. | |
| Aunt Babette's Cook Book (1889) | Delicious Mustard Pickles |
(senfgubken). Take about two dozen large, yellow pickles, pare them with a silver knife (to prevent them from turning dark), and cut lengthwise. Now take a silver spoon ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 504. | |
| The Picayune Creole Cook Book (1901) | Des Compotes |
Compotes are fruits preserved in very little sugar, and made as needed in the household. The fruits are always blanched, and a little sugar is added for them to absorb, ... From The Picayune Creole Cook Book, 1901, page 257. | |
| The Picayune Creole Cook Book (1901) | Des Cornichona |
Pickles should not be made in vessels of brass, copper or tin, and should always be put up in glass bottles or hard stoneware. Only the best vinegar should be used and ... From The Picayune Creole Cook Book, 1901, page 359. | |
| The Picayune Creole Cook Book (1901) | Des Petits Pois en Conserve |
1 Dozen Quarts of Green Peas. Select the youngest and most tender peas, put them in boiling water, and let them cook for about thirty minutes. Drain lightly, and can ... From The Picayune Creole Cook Book, 1901, page 359. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Deviled Bananas |
Melt one tablespoon butter, add one tablespoon chopped red pepper, two teaspoons chopped pickles, one teaspoon one Add four bananas cut in four equal parts. From Lowney's Cook Book, Illustrated in Colors, 1907, page 362. | |
| Aunt Babette's Cook Book (1889) | Dill Pickles |
Take two or three dozen medium-sized cucumbers and lay them in salt water over night. Wipe each one dry, discarding all that are soft and lay them in a wooden vessel ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 497. | |
| The Boston Cooking-School Cook Book (1896) | Directions for Canning |
Fruit for canning should be fresh, firm, of good quality, and not over-ripe; if over-ripe, some of the spores may survive the boiling, then fermentation will take place ... From The Boston Cooking-School Cook Book, 1896, page 665. | |
| The Picayune Creole Cook Book (1901) | Directions for Making a Marmalade |
Always choose ripe, beautiful, luscious fruit. Cut the fruit into small pieces, and then add the sugar and fruit in alternate layers in the preserving kettle, with a ... From The Picayune Creole Cook Book, 1901, page 344. | |
| The Virginia House-Wife (1824) | Directions for Making Preserves |
The preserving pan should be made of bell metal, flat at the bottom, very large in diameter but not deep. It should have a cover to fit closely, and handles at the sides ... From The Virginia House-Wife, 1824, page 206. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dr. Stewart |
To every pound of tomatoes of sugar; peel the skin off and add sugar without any water, one ounce of ginger powdered, and juice of two lemons, rind grated, to every ... From Mrs. Owen's Illinois Cook Book, 1871, page 347. | |
| The Italian Cook Book (1919) | Drain the |
peas previously prepared (fresh or canned peas may be used) and add them toward the end of the cooking. When the whole is almost cooked, add some salt and take it away ... From The Italian Cook Book: The Art of Eating Well, 1919, page 27. | |
| Common Sense in the Household (1871) | Draw to |
the mouth of the oven, spread over with jam or other nice fruit-conserve. this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven and bake ... From Common Sense in the Household, 1871, page 393. | |
| The National Cookery Book (1876) | E Marmalade |
rate them, to br out the seeds and anging the water once. W her ida q I stl ral I A Fine Recerpr ror ORANGE anpD APPLE MARMALADE. Weigh two dozen oranges; peel them, and ... From The National Cookery Book, 1876, page 312. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | E. J. Mckenzie |
I quart of potatoes, cut in 2 tablespoonfuls of pickled cubes. nasturtium seeds. % a cup of chopped gherOnion juice or garlic, kins. I cup of tender nasturtium shoots, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 66. | |
| The White House Cook Book (1887) | East India Pickle |
LAY in strong brine for two weeks, or until convenient to use them, small cucumbers, very small common white onions, snap beans, gherkins, hard white cabbage quartered, ... From The White House Cook Book, 1887, page 209. | |
| The New England Cook Book (1905) | Eat with |
sweet cream, or, if you like, with brandied Not only is this a very palatable dish, but it is also very beautiful, well repaying the trouble of its preparation. Velvet ... From The New England Cook Book, 1905, page 211. | |
| Presbyterian Cook Book (1873) | Eipe Cucumber Pickles |
. Take bright yellow cucumbers, firm but not soft; pare and cut them in strips, and, after removing the seeds, put them in a weak brine for twelve hours; pour off the ... From Presbyterian Cook Book, 1873, page 135. | |
| Aunt Babette's Cook Book (1889) | Ent Ways of Canning the Luscious Fruit |
The large, juicy pineapple is the best for this purpose. To begin with have your scales at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter and a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 492. | |
| The Boston Cooking-School Cook Book (1896) | Fear Chips |
8 lbs. pears )^ lb. Canton ginger 4 lbs. sugar. 4 lemons Wipe pears, remove stems, quarter, and core; then cut in small pieces. Add sugar and ginger, and let stand over ... From The Boston Cooking-School Cook Book, 1896, page 668. | |
| Presbyterian Cook Book (1873) | Feench Pickles |
One half peck of green tomatoes; one dozen of white; slice thin, and sprinkle with salt; let stand over night; in a cullender; then put them into a porcelain kettle; ... From Presbyterian Cook Book, 1873, page 136. | |
| The Dixie Cook-Book (1883) | Fie Preserves |
Gather fruit when fully ripe, but not cracked open; place in a péfforated tin bucket or wire basket, and dip for a moment into a deep kettle or hot and moderately strong ... From The Dixie Cook-Book, 1883, page 250. | |
| Gulf City Cook Book (1878) | Fig Marmalade |
Use ripe figs; place them in cooking soda-water for a few minutes; wipe dry with a coarse cloth; then put them on to boil, with just water enough to cover them; soft, ... From Gulf City Cook Book, 1878, page 206. | |
| The Creole Cookery Book (1885) | Fig Pickles |
Gather the figs when fully swollen, but not quite ripe, leaving the stems on; soak them 10 or 12 hours in moderately strong brine (salt and water); take them out of this ... From The Creole Cookery Book, 1885, page 242. | |
| Gulf City Cook Book (1878) | Fig Preserves |
Drop them in a weak salaratus-water, and let remain for fifteen minutes; wipe them dry, and to a pound of figs allow quarters of a pound From Gulf City Cook Book, 1878, page 205. | |
| Housekeeping in Old Virginia (1879) | Fig Preserves |
Pick the figs fully ripe the evening before. Cut off about half the stem, and let them soak all night in very weak salt and water. Drain off the salt water in the ... From Housekeeping in Old Virginia, 1879, page 460. | |
| La Cuisine Creole (1885) | Fig Preserves |
Boil the sugar and water syrup as directed in pre¬ vious recipe. Let the figs be firm, not dead ripe or they will boil to a mass. They should be laid in alum the day ... From La Cuisine Creole, 1885, page 222. | |
| The Picayune Creole Cook Book (1901) | Fig Preserves |
Take the weight in sugar of the quantity of figs to be preserved; the figs must be ripe. Immerse them in cold water for twelve hours; then simmer in water enough to ... From The Picayune Creole Cook Book, 1901, page 346. | |
| Common Sense in the Household (1871) | Fiiuit Jellies |
bell-metal may be rendered as good and wholesome as if the frailer porcelain be used. Use only fine sugar for nice preserves. Moist or dark sugar cannot be made to ... From Common Sense in the Household, 1871, page 457. | |
| The National Cookery Book (1876) | Floating Island |
Make one quart of soft custard of six yol quart of milk and eight tablespoonfuls of white sugar; flavor it with one teaspoonful of vanilla extract.- Beat the whites to a ... From The National Cookery Book, 1876, page 243. | |
| The National Cookery Book (1876) | Florida Orange Marmalade |
oranges § ht to bre he oil vessels F large thick-skinned sour orange 1s b¢ Tal l pl m to boil, chan the ite! I peel is boiling, the pulp can be prepared itting down each ... From The National Cookery Book, 1876, page 312. | |
| The National Cookery Book (1876) | Florida Preserved Guavas |
Pare and weigh the guavas; put them in a pres¢ rving kettl with just water enough to cover the m, and let them simmer vently till they are tender, but not broken. Take ... From The National Cookery Book, 1876, page 315. | |
| Mrs. Owen's Illinois Cook Book (1871) | For Canning |
After the corn is first cut from the cob, boil it, and when cooked almost as much as for the table, to a large iron stove pot boiling corn, put one teaspoonful and a ... From Mrs. Owen's Illinois Cook Book, 1871, page 348. | |
| Housekeeping in Old Virginia (1879) | Fox Grape Preserves |
Seed the grapes, then pour scalding water on them and let them stand till cold; then draw oflf the water, put one pound sugar to one pound of grapes, and boil gently ... From Housekeeping in Old Virginia, 1879, page 459. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Rognon de Boeuf a I'ltalienne |
Ingredients. — i Ib. of ox-kidney, i pint of water, 2 ozs. of beef dripping, i^ ons. of butter, i^ ozs. of flour, 6 preserved mushrooms, i finely-chopped small onion, £ ... From Mrs. Beeton's Book of Household Management, 1861, page 596. | |
| Housekeeping in Old Virginia (1879) | French Fichle |
1 gallon cabbage. J gallon green tomatoes. SPANISH PICKLE — ONION PICKLE. 293 1 quart onions. 6 pods green pepper, without the seed. 3 tablespoonfuls ground mustard, or ... From Housekeeping in Old Virginia, 1879, page 300. | |
| Housekeeping in Old Virginia (1879) | French Pickles |
^ peck onions. 1 bottle mixed mustard. 2 tablespoonfuls black pepper. 1 tablespoonful cayenne. 1 pound brown sugar. Slice the tomatoes and lay them in salt for twelve ... From Housekeeping in Old Virginia, 1879, page 300. | |
| The Dixie Cook-Book (1883) | French Pickles. ° |
One peck green tomatoes sliced, six large onions sliced; mix” these and throw over them one tea-cup of salt, and let them star 4. over night; next day drain thoroughly ... From The Dixie Cook-Book, 1883, page 265. | |
| Aunt Sammy's Radio Recipes (1927) | Fried Pineapple |
slices of canned pineapple and brown them very slowly in a heavy skillet in a mixture of butter and lard or other cooking fat. If butter alone is used, the slices will ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| The Cook's Own Book (1832) | Frl'it |
Take half a pound of the of any preserved fruit, put it in a large pan, it the w hites of two or three eggs, beat together well for an hour; it off widi a spoon, and lav ... From The Cook's Own Book, 1832, page 323. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frozen PEACHES |
Pare and divide large, fresh, ripe and juicy peaches, sprinkle over them granulated sugar, freeze them like ice-cream for an hour; remove them just before serving, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 142. | |
| The Dixie Cook-Book (1883) | Frozen PEACHES |
Pare and divide large, fresh, ripe and juicy peaches, sprinkle over them granulated sugar, freeze them like ice-cream for an hour; remove them just before serving, and ... From The Dixie Cook-Book, 1883, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frozen Puppine |
Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine, or a heaping table-spoon of sea-moss farine dissolved in a half tea-cup cold ... From Buckeye Cookery and Practical Housekeeping, 1877, page 156. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Frozen Strawberries |
Two quarts of fresh strawberries, one pint of sugar, one quart of water. Boil the water and sugar the and cook Let this cool, and freeze. When the beater is taken out ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 306. | |
| Larkin Housewives' Cook Book (1915) | Fruit Mousse |
Whip one pint cream; add one pint Larkin Canned Fruit or preserves and mix well with cream; pack in ice or snow and leave three or four hours. From Larkin Housewives' Cook Book, 1915, page 99. | |
| Mrs. Beeton's Book of Household Management (1861) | Fruit or Jam |
Ingredients. — i pint of milk, i gill of cream, 3 yolks of eggs, sugar to 6 ozs. of preserved fruit pulp or jam, such as strawberry, raspeengage, apricot, peach, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Fruit Pickle |
For eight pounds of fruit, take four pounds brown sugar, two quarts vinegar, one ounce cinnamon, one. ou ■.; or allspice. Let the liquid simmer about twenty minutes, ur ... From The Woman Suffrage Cook Book, 1886, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Souffle |
^ cup fruit pulp, peach, Whites 3 eggs apricot, or quince Sugar Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; ... From The Boston Cooking-School Cook Book, 1896, page 465. | |
| The Cook's Own Book (1832) | Fruit, Candied |
(1) It must first be preserved, then dipped in warm water, dried with a cloth, and strewed all over with sifted sugar, and dried in a stove or oven, turning as occasion requires. From The Cook's Own Book, 1832, page 128. | |
| Mrs. Hale's New Cook Book (1857) | Fruit, Marmalade |
to 1 the In the kettle alteniately a layer of pine-apple and a layer of To each pound of fruit put 3 table-spoonsful of water. Let it remain over a slow fire until is ... From Mrs. Hale's New Cook Book, 1857, page 369. | |
| The Good Housekeeper (1841) | Fruits, Preserves Etc. % |
beneficent being, can doubt. And yet the use of summer fruits appears often to cause most fatal diseases, especially in children. Why is this? Because we do not ... From The Good Housekeeper, 1841, page 89. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Garden Citron Preserves |
cut in fanciful shapes, place them in a jar of salt water and let them remain three days and nights, then in fresh water two days and nights, and the same length Si of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 407. | |
| Aunt Babette's Cook Book (1889) | Geape Preserves |
Squeeze the pulp into one bowl and put the skins into another. Press the pulp through a sieve, weigh the grapes before you squeeze them and allow three-quarters of a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 460. | |
| The Picayune Creole Cook Book (1901) | General Directions for Making |
The preserving of fruits is very similar to the making of jellies, only in preserving equal quantities of fruit and sugar are used, Fruits may be preserved either whole ... From The Picayune Creole Cook Book, 1901, page 345. | |
| Aunt Babette's Cook Book (1889) | General Eules |
USE none but glass cans for canning fruits and vegetables. You will find them the cheapest in the end, for you can use them year after year by replacing new elastics for ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 482. | |
| La Cuisine Creole (1885) | Genoese Cakes |
Half a pound of butter, half a pound of sugar, four eggs, half a pound of flour, a small glass of brandy or wine. Bake in a square sheet; ice it and cut into dia¬ monds; ... From La Cuisine Creole, 1885, page 161. | |
| Gulf City Cook Book (1878) | German Pickle |
To seven pounds of fruit take three pounds of sugar, one of cider -vinegar, one ounce each of cloves and mace. Let the vinegar and sugar come to a boil; pour this over ... From Gulf City Cook Book, 1878, page 222. | |
| Housekeeping in Old Virginia (1879) | German Pickle |
•|- pound wliite sugar. 1 pound damsons. A few sticks of cinnamon. Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them ... From Housekeeping in Old Virginia, 1879, page 298. | |
| The Creole Cookery Book (1885) | German Pickle |
Take sound, ripe cucumbers; peel and remove the seeds; cut lengthways into strips an inch wide; to 3 quarts of the pieces add 8 cups of vinegar, and 4 of water; soak 24 ... From The Creole Cookery Book, 1885, page 232. | |
| The Creole Cookery Book (1885) | German Pickle |
Stick the damsons with a fork to prevent splitting them, then weigh 1 lb. of brown sugar to every 3 lbs. of damsons, making a syrup by letting them boil a very short ... From The Creole Cookery Book, 1885, page 234. | |
| The American Frugal Housewife (1829) | Give the |
custard a simmer, till of a proper thickness, but do not let it boil. Stir the whole time one way. Season it with a little rose-water, and a few spoonsful of wine or ... From The American Frugal Housewife, 1829, page 127. | |
| Common Sense in the Household (1871) | Gooseberry Jam |
in the same manner as raspberry, only the currant juice is omitted, and the gooseberries boiled one hour without the fruit, and another after it is put in. The fruit ... From Common Sense in the Household, 1871, page 467. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GooseBERRY JAM |
Stew the berries in a little water, press through a coarse sieve, and return to the kettle, add three-fourths pound sugar to each pound of the pulped gooseberry; boil ... From Buckeye Cookery and Practical Housekeeping, 1877, page 164. | |
| The Dixie Cook-Book (1883) | Gooseberry Jam |
Stew the berries in a little water, press through a coarse sieve, retarn to the kettle, add three-fourths pound sugar to each pound of the pulped gooseberry; boil ... From The Dixie Cook-Book, 1883, page 193. | |
| The White House Cook Book (1887) | Gooseberry Jam |
PICK the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a teacupful of water; boil until soft and add four pounds of ... From The White House Cook Book, 1887, page 475. | |
| Aunt Babette's Cook Book (1889) | Gooseberry Jam |
Pick the berries carefully and boil one hour, then add a pound of sugar to every pound of fruit, and boil for an hour and a half longer, stirring most of the time. All ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 458. | |
| The Southern Cookbook (1912) | Gooseberry Jam |
for Tarts Put twelve pounds of red hairy gooseberries, when ripe and gathered in dry weather, into a preserving pan as for jelly, let them boil pretty quick, and beat ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 91. | |
| The Cook's Own Book (1832) | Gooseberry Marmalade. Boil |
diem a moment, or only scald them in ing water, sift diem dirough a sieve; reduce them ovadie fire to then mix diem with sugar prepared to the nindi degree (a la grande ... From The Cook's Own Book, 1832, page 134. | |
| The Kansas Home Cook-Book (1874) | Grape Jam |
Separate the skins from the pulp, keepings in separate dishes; heat the pulp in a preserving a of when heated through, press them through a cullender to separate the ... From The Kansas Home Cook-Book, 1874, page 243. | |
| The Appledore Cook Book (1872) | Grape Marmalade |
Put the' gi-apes in a st&ne pot, and set the pot into a kettle with cold water; set this on the fire and boil until the grapes will mash easily; stir them often, and jam ... From The Appledore Cook Book, 1872, page 194. | |
| The Boston Cooking-School Cook Book (1896) | Grape Marmalade |
Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling-point, and cook slowly until seeds ... From The Boston Cooking-School Cook Book, 1896, page 662. | |
| The Dixie Cook-Book (1883) | Grare Preserves |
Pick grapes from the stems, pop pulps from the skins, doing tw» at a time, one in each hand between the thumb and forefinger. Put pulp in a porcelain kettle and stew ... From The Dixie Cook-Book, 1883, page 251. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GrareE or PLum JAM |
Stew in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp through; add sugar, and finish as in other jams. From Buckeye Cookery and Practical Housekeeping, 1877, page 164. | |
| The New England Cook Book (1905) | Green Gage Preserves.—When the fruit |
is ripe, wipe them clean, and to one pound of fruit put one-quarter pound of sugar, which will make a fine sirup; the in sirup until it is perfectly done; then use a ... From The New England Cook Book, 1905, page 266. | |
| La Cuisine Creole (1885) | Green Peaches Pickled |
Brush the down from green peaches (cling-stones); put them in salt and water, with grape leaves and a hit of saleratus; set them over a moderate fire to simmer slowly ... From La Cuisine Creole, 1885, page 126. | |
| Housekeeping in Old Virginia (1879) | Green Pickle |
Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine, if you wish to make your pickle early in the ... From Housekeeping in Old Virginia, 1879, page 272. | |
| Housekeeping in Old Virginia (1879) | Green Pickles |
Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three ... From Housekeeping in Old Virginia, 1879, page 273. | |
| Mrs. Hale's New Cook Book (1857) | Greengage Marmalade.—When |
the plums are ripe, take off the skins, weigh, and boil them quickly without sugar for 50 minutes, keeping them well stirred; then to every 4 lbs. add 3 of good sugar ... From Mrs. Hale's New Cook Book, 1857, page 376. | |
| Mrs. Hale's New Cook Book (1857) | Hale's New Cooe Roue |
Lemon Pickle.— Peel, very thinly, six lemons, take off the white, and cut the pulp into slices, taking out the seeds. Put the peel and pulp jar, sprinkling between them ... From Mrs. Hale's New Cook Book, 1857, page 244. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Heat to the |
point three gallons of cider vinegar and Add a of a pound each of cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed, and pour over the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 348. | |
| La Cuisine Creole (1885) | Hints on Preserving |
Preserving kettles should be broad and shallow, with a handle on each side. If you wish to preserve in small quantities, use a small kettle. A charcoal fur¬ nace is most ... From La Cuisine Creole, 1885, page 217. | |
| La Cuisine Creole (1885) | Hints on Their Management |
Pickles should always have vinegar enough to cover them; those intended for immediate use should be kept in wide-top stone-ware jars. Keep a cloth folded upon the ... From La Cuisine Creole, 1885, page 115. | |
| The Dixie Cook-Book (1883) | Hippen Mounran |
Six eggs, a few slices citron, sugar to taste, three-quarters of a " pint of cream, a layer of any kind of jam; beat the whites and yolks of the eggs separately, then ... From The Dixie Cook-Book, 1883, page 115. | |
| The Cook's Own Book (1832) | Hog's Head |
Put a head into some pickle, and when it has lain sufficiently long, it come out with ease; chop the meat, hot; it pepper (black and while), nutmeg, and salt, if ... From The Cook's Own Book, 1832, page 142. | |
| The Cook's Own Book (1832) | Hoi' Pickle |
Boil, in two quarts of vinegar, a quarter of a |>oimd of salt, two ounces of shallots or garlic, and two of ginger, one ounce of pepper, one of yellow musi, and a ... From The Cook's Own Book, 1832, page 143. | |
| Larkin Housewives' Cook Book (1915) | Hot Minnesota Pickle |
Take twenty-four large tomatoes, two red peppers, two green peppers, four large onions, three heads celery, two cups Larkin one cup sugar, one teaspoon Larkin Cinnamon. ... From Larkin Housewives' Cook Book, 1915, page 114. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Can Fruits |
dropping into it. No sugar is required with anykind of We are informed by one who is always successful in this business that the flavor of the fruit is better preserved ... From Mrs. Porter's New Southern Cookery Book, 1871, page 399. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Pickle& |
one of vinegar, half an ounce of tumeric, half an ounce of race ginger (both tied in a bag), allspice whole, a few cloves and cinnamon. When cool, pour it over the cucumbers. From Mrs. Porter's New Southern Cookery Book, 1871, page 421. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Pickles |
and a weight upon it, in order to keep them entirely under the brine. Let them remain nine or ten days; then take them out and wash them in clear water. Line the bottom ... From Mrs. Porter's New Southern Cookery Book, 1871, page 417. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Pickles |
sugar, one of mixed mustard, one of cloves, one of allspice, two tablespoon sful of cinnamon, three tablespoonsful of salt. Pour over the tomatoes hot. From Mrs. Porter's New Southern Cookery Book, 1871, page 419. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | How to Pickle Nasturtium Seeds |
As the seeds are gathered wash and dry them; then put them into vinegar to which salt (half a teaspoonful to a pint) has been added. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 42. | |
| German National Cookery for American Kitchens (1904) | I. Fruits Preserved in French Brandy |
Semaek.— It is important to use the best, genuine French Brandy j if adulterated or inferior qualities are taken, the preserves will spoil. 4. flixed Fruits in Brandy. 1 ... From German National Cookery for American Kitchens, 1904, page 488. | |
| The Cook's Own Book (1832) | Iher and |
lights, tying them to the skewers it ami truth it is done, and serve butter, mixed with a table-spoonful of lemon pickle, or vinegar poured over it. From The Cook's Own Book, 1832, page 89. | |
| German National Cookery for American Kitchens (1904) | Iii. Fruits Preserved in Sugar and Vinegar |
42. Sweet Black Cherries in Vinegar and Sugar for Compot or Cherry Cake. 6 pounds of stoned cherries, 1 pound of sugar, % ounce of stick cinnamon, % ounce of cloves, 1 ... From German National Cookery for American Kitchens, 1904, page 497. | |
| The Cook's Own Book (1832) | Im-cii |
in loiiii enough (t. t. alxint twelve, months) to dissolve easily, yet lire not at;i" rn.-ty. that are in die state they e oser iii, not such as have Ix-cn pul into fn-h ... From The Cook's Own Book, 1832, page 215. | |
| Housekeeping in Old Virginia (1879) | Ingredients to One Gallon Green Pickle |
3 pounds of sugar. ^ ounce of mace, full weight, and beaten. |- ounce of black pepper, full weight, and beaten. 1 ounce ginger, light weight, and beaten. •^ ounce ... From Housekeeping in Old Virginia, 1879, page 266. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Italian Stew |
Fry out a slice of salt pork. Have three pounds of beef for a pot roast cut in pieces; brown these in the pork fat. Put the meat in a large saucepan without water, add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 216. | |
| The Cook's Own Book (1832) | iti.r. Marmalade |
(2) Par.-, core, and rut your apples into small put them into water with a little lemon-juice to keep them white. Take them out after a short time and drain them. Weigh, ... From The Cook's Own Book, 1832, page 51. | |
| La Cuisine Creole (1885) | J Cucumber Pickles in Whiskey |
Prepare your cucumbers as usual by letting them stay a few days in brine, or if time is an object scald them in brine, and then proceed to pickle them. The same brine ... From La Cuisine Creole, 1885, page 116. | |
| The Cook's Own Book (1832) | Jam, Apricot |
(2) proportions loaf sugar and of; pare, and cut them small; as they are done, strew part of Ihe sugar over them, and put tlie parings into cold water. the stones, and ... From The Cook's Own Book, 1832, page 145. | |
| The Cook's Own Book (1832) | Jam, Apricot, or Any Plum |
After taking away the stones from the apricots, and cutting out any blemishes may have; put them over a slow fire, in a clean stewpan, with half a scalded, rub a sieve: ... From The Cook's Own Book, 1832, page 146. | |
| The Cook's Own Book (1832) | Jam, Black |
your currants on a dry day, when they are lull ripe, pick them from the stalks, wash in a basin, and to every pound of currants, put a pound of double refined beaten and ... From The Cook's Own Book, 1832, page 146. | |
| The Cook's Own Book (1832) | Jam, Cherry |
stoned and boiled three pounds of fine them, and let the juice run from them; together half a pound of red currant juice, and half a pound of loaf sugar, put the ... From The Cook's Own Book, 1832, page 146. | |
| The Cook's Own Book (1832) | Jam, Raspberry |
proportions loaf sugar and of raspberries; put the fruit into a preservingand mash let boil six minutes; add the sugar, and stir it well with the it boils, skim fifteen min- From The Cook's Own Book, 1832, page 146. | |
| The Cook's Own Book (1832) | Jam, Strawberry |
the scarlet bruise them well, and add the juice of other take an equal weight of lump sugar, pound and it, stir it into the fmit, and set it on a slow fire; it twenty ... From The Cook's Own Book, 1832, page 146. | |
| The Cook's Own Book (1832) | Jam, White or Red Currant |
the nicely, and an equal quantity of fine\y-ponnded put a layer of each alternately into a preserving pan, and boil for ten; or they length of time in sugar previously ... From The Cook's Own Book, 1832, page 146. | |
| The New England Cook Book (1905) | Jam.—The |
for this jam should be freshlygathered and Split, stone, weigh, and it quickly for forty minutes in its weight of roughly powdered, and when it is give the preserve ... From The New England Cook Book, 1905, page 264. | |
| Mrs. Beeton's Book of Household Management (1861) | January to July |
2595.— STRAWBERRY JAM. Ingredients. — To each Ib. of fruit allow from 12 to 1 6 ozs. of preserving Method. — Remove the stalks from the fruit, put it into a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Jellies, Etc |
Fruit Cac ' g Made Easy* Let the jars be washed out and thoroughly dried after the last season’s use, and then put away each with its own cover screwed on; thus they are ... From The Woman Suffrage Cook Book, 1886, page 117. | |
| The New England Cook Book (1905) | Jellies, Jams, and Preserves |
Cherry Jam.—First stone and then weigh freshly gathered preserving cherries; boil them over a brisk for an hour, keeping them almost constantly stirred from the Lottom ... From The New England Cook Book, 1905, page 263. | |
| Mrs. Hale's New Cook Book (1857) | Jellies, Marmalade |
38» t few of the kernels to flavor it; then pulp it through a coarse sieve, and to each pound of pulp, free from skin and stone, add half a pound of powdered loaf sugar, ... From Mrs. Hale's New Cook Book, 1857, page 377. | |
| Mrs. Hale's New Cook Book (1857) | Jellies, Marmalade |
Ib«.; 20 lbs.; 20 minutes. Or, juice of strawberries, 4 lbs. Sugar, boiled to sand) -height, 4 lbs.; Another very fine Strawberry Jelly.—Express the juice Prom the fruit ... From Mrs. Hale's New Cook Book, 1857, page 381. | |
| Gulf City Cook Book (1878) | Jerusalem Artichoke Pickle |
Scrape the artichokes well and soak them several hours in brine. Boil together vinegar, cloves, celery-seed mustard-seed, mace, and black pepper, in quantities to suit' ... From Gulf City Cook Book, 1878, page 227. | |
| The Cook's Own Book (1832) | jl.vss |
a ami it;i pieee of butter nearly as large as an e^: tea-<-iipfiil of cream, and drop in f.mr or live eggs; put ujxm each a pep|x>r and salt, set the upon a: x-rxe it xx ... From The Cook's Own Book, 1832, page 117. | |
| Housekeeping in Old Virginia (1879) | Kentucky Pickle |
Take green tomatoes, cabbage, and onions, about equal quantities— grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until ... From Housekeeping in Old Virginia, 1879, page 300. | |
| Housekeeping in Old Virginia (1879) | KiPE Muskmelon or Watermelon Preserves |
During the summer, peel and slice indiffiirent cantaleupes (such as you do not care to eat), especially such as are not quite ripe. Throw them into brine, together with ... From Housekeeping in Old Virginia, 1879, page 453. | |
| The Picayune Creole Cook Book (1901) | Langucs de Mouton Braisées |
6 Tongues. 1 Large Onion, Cut Fine. 2 Carrots, Cut Fine. 1 Herb Bouquet, Minced Very Fine. 3 Pickles. % of a Cup of Capers. 1 Pint of Boiling Water. 2 Slices of Bacon. ... From The Picayune Creole Cook Book, 1901, page 111. | |
| Housekeeping in Old Virginia (1879) | Leesburg Chow-Chow |
2 large heads cabbage. 15 large white onions. 25 cucumbers. Cut these up, and pack in. salt for a night. Drain off, and then soak in vinegar and water for two days. ... From Housekeeping in Old Virginia, 1879, page 293. | |
| Foods That Will Win the War and How to Cook Them (1918) | Leftover Fruit Mold |
Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from,canned fruit. 4+ cup lemon juice 2 cup corn syrup, or Stir until gelatine is dissolved. ... From Foods That Will Win the War and How to Cook Them, 1918, page 105. | |
| The Creole Cookery Book (1885) | Lemon Citron |
’ Turn water on nice, fresh lemon peels; soak them till all the white pulp can be scraped off; boil till soft; preserve them in } their weight in sugar; they are a good ... From The Creole Cookery Book, 1885, page 214. | |
| The Cook's Own Book (1832) | Lemon Marmalade |
to a of lemons eighteen of iosif sugar; the rind of a few; cut them into half; squeeze and strain the juice; the skins in as of the orange skins are done; scoop out the ... From The Cook's Own Book, 1832, page 155. | |
| Housekeeping in Old Virginia (1879) | Lemon Marmalade |
Every housekeeper should keep a large jar, or other nice vessel, filled with brine, in which she may throw lemon peels after being deprived of the grated rind and juice, ... From Housekeeping in Old Virginia, 1879, page 456. | |
| The White House Cook Book (1887) | Lemon Marmalade |
Is MADE as you would prepare orange— allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel. From The White House Cook Book, 1887, page 475. | |
| Rumford Complete Cook Book (1908) | Lemon Marmalade |
1 dozen lemons. \y2 pounds sugar to each pound of fruit and water. Choose smooth, thin-skinned lemons, cut into very slices, remove and keep the seeds. Add a pint of ... From Rumford Complete Cook Book, 1908, page 205. | |
| The Virginia House-Wife (1824) | Lemon Pickle |
Grate the yellow rind from two dozen fine Tresh lemons, quarter them, but leave them whole at the bottom, sprinkle salt on them, and put them in the sun every day until ... From The Virginia House-Wife, 1824, page 216. | |
| The Cook's Own Book (1832) | Lemon Pickle |
(1) Grate off a little of the outer rind of two dozen of lemons; divide them into four rather more than half way leaving the rub on them equally half a ]xnnid of ... From The Cook's Own Book, 1832, page 156. | |
| The Cook's Own Book (1832) | Lemon Pickle |
(2) Cut into quarters, and pick out all the seeds of six middling sized put a jar, strew over them two ounces of well beaten the jar with a cloth and it stand three ... From The Cook's Own Book, 1832, page 156. | |
| Housekeeping in Old Virginia (1879) | Lemon Pickle |
Kasp the lemons a little and nick them at one end; lay them in a dish with very dry salt, let them be near the fire, and covered. They must stand seven or eight days, ... From Housekeeping in Old Virginia, 1879, page 302. | |
| The Creole Cookery Book (1885) | Lemon Pickle |
~ Cut 12lemonsinto 6 pieces each; put on them 2 lbs. of salt, 8 or 9 cloves of garlic, with mace, nutmeg, cayenne and allspice, $ ounce of each, and }1b. of flour of ... From The Creole Cookery Book, 1885, page 231. | |
| The Southern Cookbook (1912) | Lemon Pickle |
Wipe six lemons; cut each into eight pieces: put on them of six large cloves of of horseradish, sliced thin; likewise of cloves, mace, nutmeg, and cayenne, a quarter of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 130. | |
| Mrs. Hale's New Cook Book (1857) | Lemon Pickle .—Peel |
six large lemons; cut them in quarters, lay them on a dish, and strew over them half a pound of salt, turning them every day for a week. Then put them into a stone jar; ... From Mrs. Hale's New Cook Book, 1857, page 250. | |
| Housekeeping in Old Virginia (1879) | Lemon Preserves |
May be made of lemon peel, prepared exactly by the above recipe. Put the peel in a preserving kettle and keep covered, while boiling in clear water, till you can run a ... From Housekeeping in Old Virginia, 1879, page 456. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Lenox Sandwiches |
Blanch and shred two ounces almonds. in enough butter to prevent burning delino of cately browned. Mix two tablespoons chopped pickles, one From Catering for Special Occasions, with Menus and Recipes, 1911, page 133. | |
| Aunt Babette's Cook Book (1889) | Maeinirtee (pickled) Heeeing |
Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 75. | |
| Presbyterian Cook Book (1873) | Make a |
pickle of good salt that will bear up an egg; to about every four gallons of liquor add two pounds of sugar and two ounces of pulverized saltpetre; mix well together, ... From Presbyterian Cook Book, 1873, page 34. | |
| Aunt Sammy's Radio Recipes (1927) | Make a |
sirup of the sugar and the 4 quarts of water and drop the rind into it after it has reached the boiling point. Add the lemon and the spices. The spices will tend to ... From Aunt Sammy's Radio Recipes, 1927, page 83. | |
| Mrs. Beeton's Book of Household Management (1861) | March to June |
! EP or THE CARROT. — To preserve the w«d of the carrot, the most perfect and best-shaped roots are annually selected in the Uking-up season. These are either preserved ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Common Sense in the Household (1871) | Marmalade |
Is made as you would prepare orange—allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel. From Common Sense in the Household, 1871, page 463. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Marmalade |
This is made of the pulp of fruits with the juice, unless that has been used for jelly. When fruit is not abundant, it is well to make marmalade at the same time with ... From Mrs. Lincoln's Boston Cook Book, 1884, page 415. | |
| La Cuisine Creole (1885) | Marmalade |
This jam can be made of any ripe fruit, boiled to a pulp with a little water; the best are peaches, quinces, apples, oranges and cranberries. It is usual to crush the ... From La Cuisine Creole, 1885, page 228. | |
| The Picayune Creole Cook Book (1901) | Marmalade |
Mix the fruits and lemon thoroughly together, and then add three ounces of white pulverized sugar and stiff froth. Place the mixture in small cakes on white paper, and ... From The Picayune Creole Cook Book, 1901, page 315. | |
| Foods That Will Win the War and How to Cook Them (1918) | Marmalade Blanc Mange |
4 cup orange marmalade 4 cup cornstarch 2 yolks of eggs Few grains of salt Mix cornstarch with 4 cup of cold milk. Seald rest of milk, add cornstarch, and stir until ... From Foods That Will Win the War and How to Cook Them, 1918, page 70. | |
| The Woman Suffrage Cook Book (1886) | Matilda Joslyn Gage |
■ once Preserve. Put into a porcelain kettle two pounds granulated sugar with one pint cold water; when nearly boiling stir in the white of an egg beaten, as it boils ... From The Woman Suffrage Cook Book, 1886, page 123. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mbs. Dk. Price, Ky |
Six pounds meat, well boiled and beaten in a mortar, Six pounds beef suet, chopped fine, One pound of citron, Half dozen oranges, Half dozen lemons, (grate the peel of ... From Mrs. Owen's Illinois Cook Book, 1871, page 161. | |
| Gulf City Cook Book (1878) | Melon Pickle |
Take ripe cantaloups, peel and slice, drop into vinegar, and let it stand twelve out, and to one gallon of vinegar add three pounds of sugar and one tea-cupful of ... From Gulf City Cook Book, 1878, page 224. | |
| The Cook's Own Book (1832) | Menting Fruit |
of a pear-tree, keep them close stopped in a pan of verjuice and give them a in some sirup of apricots; put them l>etween two of glass to dry; smooth and the of leaves ... From The Cook's Own Book, 1832, page 154. | |
| The Cook's Own Book (1832) | Mi'.l.o.ns, to Preserve Like |
< 1.U. |xniinl of ginger to one of melon; the ginger, and save the scraping*; pour a quart of boiling MIN MYR water on the ginger, let it stand two days: scald the melon ... From The Cook's Own Book, 1832, page 331. | |
| Housekeeping in Old Virginia (1879) | Miss A. S |
Tomato Preserves (either ripe or green). The day before preserving, peel and weigh eight pounds pale yellow, pear-shaped or round tomatoes, not quite ripe; spread on ... From Housekeeping in Old Virginia, 1879, page 461. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Miss Cohen |
2 herrings, soaked in milk % a pound (r cup) of boiled over night. tongue, cut fine. cut in 2 apples, pared and finely very small dice. 2 tablespoonfuls of cucum2 ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 134. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mixed Fruit |
Mix a few peaches cut in bits, juice of two oranges, two slices of pineapple picked fine, two dozen California canned * \ cherries and one wineglass of sherry; sweeten ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 150. | |
| The Creole Cookery Book (1885) | Mixed Marmalade |
Take 1 peck of quinces, pare and cut them in small a pieces; take the rinds and cores and boil them in water; strain it, and boil the quinces till quite soft; then add 1 ... From The Creole Cookery Book, 1885, page 221. | |
| The White House Cook Book (1887) | Mixed Pickles |
SCALD in salt water until tender cauliflower heads, small onions, peppers, cucumbers cut in dice, nasturtiums and green beans; then drain until dry and pack into ... From The White House Cook Book, 1887, page 209. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mixed Pickles. |
160 small cucumbers. 1 quart small martinoes. 1 quart small button onions. 1 medium cauliflower. Rind of 14 watermelon. 8 pints green string beans. 3 cups salt. 4 quarts ... From Mrs. Lincoln's Boston Cook Book, 1884, page 423. | |
| Aunt Babette's Cook Book (1889) | Mother's* Dill Pickles |
EXAMINE the cucumbers carefully, discard all that are soft at the ends, and allow them to lay in water over night. In the morning throw them on a clean board to drain, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 496. | |
| Presbyterian Cook Book (1873) | Mrs. G. Arnold |
Wash them clean. Put into the bottom of a cask one half inch of dry salt; then a layer of pickles; then a layer of salt (no water). Put a board on, and a light weight to ... From Presbyterian Cook Book, 1873, page 166. | |
| The Kansas Home Cook-Book (1874) | Mrs. Has |
Clark, Ft. To one gallon of unpitted cherries, use one quart of sugar; pit the cherries, add the sugar, thoroughly before canning. From The Kansas Home Cook-Book, 1874, page 238. | |
| Presbyterian Cook Book (1873) | Mrs. James R. Wallace |
Let the cucumbers lie in salt water forty-eight hours; put together two quarts of vinegar; some cinnamon; red peppers and horse radish, and let them boil hard for ... From Presbyterian Cook Book, 1873, page 133. | |
| The Creole Cookery Book (1885) | Mrs. Joy’s Chow-chow Pickle |
Two large heads of cabbage, cut as for slaw, but not so fine, 8 large onions sliced; mix the onions with the cut cabbage, and sprinkle about 2 teacups of salt over'them; ... From The Creole Cookery Book, 1885, page 235. | |
| Three Jell-O Booklets (1910s-1920s) | Mrs. Lincoln's Strawberry Mousse |
Dissolve one package of Strawberry Jell-0 in one pint of boiling water. Whip one cup of thick chilled cream very stiff and whip into it gradually one cup strained canned ... From Three Jell-O Booklets, 1910s-1920s, page 9. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. M. L. France |
Rive CucuMBer PIcKLEs, Cut large, ripe, solid cucumbers in rings, pare, divide into smaller pieces, and remove the seeds; cook pieces very slightly in weak vinegar, with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 236. | |
| Presbyterian Cook Book (1873) | Mrs. R. P. Erown |
Six gallons of best vinegar; six ounces of turmeric; six of white ginger; six of long peppers; one of mace; one of; two of white mustard; one of white pepper; two of ... From Presbyterian Cook Book, 1873, page 134. | |
| Presbyterian Cook Book (1873) | Mrs. S. Craighead |
Take the best of red antwerp strawberries; to every pound of fruit allow three quarters of a pound of white sugar; mash up and mix the Put a preserving kettle (porcelain ... From Presbyterian Cook Book, 1873, page 146. | |
| The Kansas Home Cook-Book (1874) | Mrs. S. F. Mather, Wyandotte |
Make a hole at one end of five small eggs and empty them, fill with Blanc-Mange, and when stiff and cold, take shell the yellow very thin, from six lemons, boil them in ... From The Kansas Home Cook-Book, 1874, page 218. | |
| The Woman Suffrage Cook Book (1886) | ms, Etc |
strain into the dish A <■ 1 -. ?., ?; /. of the eggs and add to them two tablespoonfuls of powdered sugar as in frosting. Stir through the milk, set it on ice and let it ... From The Woman Suffrage Cook Book, 1886, page 87. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mustard Pickle |
2 tablespoons turmeric J pound mustard seed 1 pint button onions J pound horse-radish 4 cups sliced cucumbers J pound mustard 4 cups sliced green tomatoes 4 cups ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 358. | |
| Rumford Complete Cook Book (1908) | Mustard Pickle |
24 small cucumbers. \i pound mustard. 1 quart very small onions. % ounce turmeric. 2 cauliflowers. 2 quarts green tomatoes. Z% quarts vinegar. Cut such of the vegetables ... From Rumford Complete Cook Book, 1908, page 206. | |
| Larkin Housewives' Cook Book (1915) | Mustard Pickles |
One gallon cucumbers, one gallon green gallon onions, one-half gallon cabbage. Cut each separately in small pieces. Add one-half pint salt to one gallon water; soak over ... From Larkin Housewives' Cook Book, 1915, page 117. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mustard Pickles. |
Equal quantities of small cucumbers, the largest ones sliced, green tomatoes sliced, cauliflower picked into flowerets, and small button onions. Keep them covered with ... From Mrs. Lincoln's Boston Cook Book, 1884, page 424. | |
| Aunt Babette's Cook Book (1889) | Mustard Pioklbs |
Choose small cucumbers or gherkins for this purpose. Reject all that are specked or misshapen. Wash them thoroughly; drain off all the water, and allow them to lay in a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 503. | |
| La Cuisine Creole (1885) | Myrtle Orange Preserve, or Home-made Limes |
Pluck the oranges before they turn yellow; they should he a rich dark green; cut a hole in the stem end and take out all the white pulp and seeds; scrape them carefully, ... From La Cuisine Creole, 1885, page 222. | |
| The Cook's Own Book (1832) | Nasturtiums Pickled |
as the blossoms are off, the knobs; put them into cold water with some shift them once a day for three successive days; make a cold pickle of white vinegar, a pepper, ... From The Cook's Own Book, 1832, page 169. | |
| Camp Cookery (1910) | Not in a |
domestic cook-book. Yet the trick is easy, when one knows how. outfitting, as regards is mainly a question of how much water we are willing to carry in our rations. For ... From Camp Cookery, 1910, page 19. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oiled Pickles |
100 small cucumbers i quart of onions % pound of ground mustard i pint of olive oil i teaspoon ful of black pepper i ounce of celery seed ^ pound of whole mustard 2 ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 542. | |
| La Cuisine Creole (1885) | Old-time Sweet Pickled Cucumbers |
Put your cucumbers in brine for eight days; slice them without soaking; let the slices be an inch thick. When cut, soak them until the salt is nearly out, changing the ... From La Cuisine Creole, 1885, page 117. | |
| Larkin Housewives' Cook Book (1915) | Olive Oil Pickles |
sliced cucumbers with boiling hot water and when cold drain and cover with a weak brine. Let stand In the morning drain. Th^^i add teaspoon each of cloves, allspice and ... From Larkin Housewives' Cook Book, 1915, page 116. | |
| The Picayune Creole Cook Book (1901) | Olives, Pickles and Sliced Lemon to |
Drain the oysters well and dry with a towel. Sprinkle them with pepper and salt, and roll in a little flour. Place the bacon, cut into thin slices, in a frying pan, and ... From The Picayune Creole Cook Book, 1901, page 70. | |
| The Cook's Own Book (1832) | On Using |
fruits should not be baked long; those that have l>een preserved full proportion of sugar, require no baking; the crust should be baked in a tin shape, and the fruit ... From The Cook's Own Book, 1832, page 128. | |
| The National Cookery Book (1876) | Or Pickle |
Wash two dozen large cucumbers and cut them in round slices; sprinkle them with salt, and put them in a perforated vessel to drain for three hours. Take a quarter of a ... From The National Cookery Book, 1876, page 337. | |
| The Boston Cooking-School Cook Book (1896) | Orange and Rhubarb Marmalade |
Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving ... From The Boston Cooking-School Cook Book, 1896, page 665. | |
| Common Sense in the Household (1871) | Orange Marmalade |
Allow pound for 2)0und. Pare half the oranges and cut the rind into shreds. in tkree waters and set Grate the rind of the remaining oranges; take off and throw awayevery ... From Common Sense in the Household, 1871, page 463. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orange Marmalade |
Take equal weights of oranges and granulated sugar; quarter and peel the oranges, removing carefully all the thick inner gkin from the peel, boil in clear water until ... From Buckeye Cookery and Practical Housekeeping, 1877, page 223. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orange Marmalade |
Twelve pounds sour oranges, twelve pounds crushed sugar; wash the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its bulk ... From Buckeye Cookery and Practical Housekeeping, 1877, page 223. | |
| Housekeeping in Old Virginia (1879) | Orange Marmalade |
Peel the oranges, taking all the seed and tough skin out of them. Cut the peel in small pieces, put in cold water and boil till tender. Make a syrup, one pound sugar to ... From Housekeeping in Old Virginia, 1879, page 455. | |
| Housekeeping in Old Virginia (1879) | Orange Marmalade |
The day before making, peel one dozen oranges (no matter how sour and indiflerent). Throw the peel in a bucket of water, take out the seed, cut up the pulp fine with a ... From Housekeeping in Old Virginia, 1879, page 455. | |
| The Dixie Cook-Book (1883) | Orange MARMALADE |
Twelve pounds sour oranges, twelve pounds crushed sugar; wash _ the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its ... From The Dixie Cook-Book, 1883, page 255. | |
| The Creole Cookery Book (1885) | Orange Marmalade |
Take fine, large, ripe oranges, with thin deep colored skins; weigh them, and allow to each lb. of oranges, 1 1b. of loaf sugar; pare off the yellow outside of the rind ... From The Creole Cookery Book, 1885, page 221. | |
| The White House Cook Book (1887) | Orange Marmalade |
ALLOW pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender and set aside. Grate the rind of the remaining oranges; take ... From The White House Cook Book, 1887, page 474. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Marmalade |
Ifo. 4 pounds oranges boiliBg water Peel oranges, cut peel in quarters, cover with boiling water, and cook until scrape to remove white, and cut scraped peel in shreds. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 353. | |
| Rumford Complete Cook Book (1908) | Orange Marmalade |
1 dozen oranges. \yi pounds sugar to each If the oranges are sweet, pound of fruit. lemon to each 4 oranges. If possible procure the bitter Seville oranges, or, if these ... From Rumford Complete Cook Book, 1908, page 205. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Orange Marmalade |
4 lemons 8 lbs. sugar 4 quarts water Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. Put preserving kettle, add water, thirtysix on range, to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 24. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Orange Marmalade |
S lbs. sugar 4 qts. cold water 4 lemons Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. Put into a preserving kettle, with water, and let ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 52. | |
| Larkin Housewives' Cook Book (1915) | Orange Marmalade |
Shred one thin-skinned orange and one thin-skinned lemon With a paring knife. Put into a New Idea Kettle (No. 210). To each measure of shredded fruit take three of ... From Larkin Housewives' Cook Book, 1915, page 122. | |
| The Boston Cooking-School Cook Book (1896) | Orange Marmalade I |
Select sour, smooth-skinned oranges. Weigh oranges, and allow three-fourths their weight in cut sugar. Remove peel from oranges in quarters. Cook peel until soft in ... From The Boston Cooking-School Cook Book, 1896, page 662. | |
| La Cuisine Creole (1885) | Orange Marmalade Made with Honey |
Quarter a dozen large ripe oranges; remove the rind, seeds and filaments, but save all the juice. Put the juice and pulp into a porcelain kettle, with an equal quantity ... From La Cuisine Creole, 1885, page 227. | |
| La Cuisine Creole (1885) | Orange Marmalade. Delicious |
Quarter the oranges and take out the seeds and white strings. To every pound of pulp, add a cup of cold water, and let it stand thus for twenty-four hours. Boil some of ... From La Cuisine Creole, 1885, page 227. | |
| Mrs. Hale's New Cook Book (1857) | Orange Marmalade.— Scottish |
method.—Weigh an eq nal quantity of Seville oranges and cut the oranges halves, out the pulp, and put the rinds into cold till tender, changing the water once or twice, ... From Mrs. Hale's New Cook Book, 1857, page 376. | |
| Housekeeping in Old Virginia (1879) | Orange Preserves |
Peel a thin rind off the oranges and make a hole in each end, getting out all the seed. Pour boiling water over them and let them stand till next morning. If the water ... From Housekeeping in Old Virginia, 1879, page 454. | |
| The Picayune Creole Cook Book (1901) | Orange Preserves |
Conserve d’Oranges. To Every Pound of Oranges 1 Pound of Peel the oranges. Then slice nicely and weigh. Allow equal quantites of fine white powdered sugar. Place the ... From The Picayune Creole Cook Book, 1901, page 347. | |
| Gulf City Cook Book (1878) | Orange-peel Preserves |
Put the peel in salt-water for twenty-four hours; then soak in clear water; boil in weak alum-water, then in clear water. sirup of a pound of sugar to the same of peel, ... From Gulf City Cook Book, 1878, page 212. | |
| Mrs. Beeton's Book of Household Management (1861) | Other Kind of Preserve |
Ingredients. — Trimmings of puff paste, any kind of jam. Method. — Butter a tart-pan of the usual shape, roll out the paste to the thickness of J of an inch, and line ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Buckeye Cookery and Practical Housekeeping (1877) | OysTerR PICKLEs |
Choose the largest, put over a gentle fire in their own liquor, add a small bit of butter, simmer for two or three minutes, and when plump and white, take out with a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 267. | |
| The Cook's Own Book (1832) | P.aimierry Water |
Put two large spoonfuls of barberry jam, the juice of two lemons and a gill of sirup in a ! it with water; add a and if not rich enough, more it through a fine sieve. ... From The Cook's Own Book, 1832, page 307. | |
| The Good Housekeeper (1841) | Peach Jam |
Gather the peaches when quite ripe, peel and stone them, put them into a preserving pan, and mash them over the fire till hot; rub them through a sieve, and add to a ... From The Good Housekeeper, 1841, page 91. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Peach Jam |
Let your peaches be quite ripe, pare and cut them in small pieces; to. every pound of fruit add one pound of sugar fruit and sugar into a preserving-kettle, mash all it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 411. | |
| Presbyterian Cook Book (1873) | Peach Jam |
Take ripe freestone peaches; pare and cut in small pieces; to every pound of peaches allow one sugar over the peaches and let them stand two hours; then put them into a ... From Presbyterian Cook Book, 1873, page 146. | |
| The Creole Cookery Book (1885) | Peach Jam |
Gather the peaches when ripe; peel and stone them} put them into a preserving pan and put them over the fire till hot; rub them through a sieve, and add to 1 lb. of pulp ... From The Creole Cookery Book, 1885, page 223. | |
| The Virginia House-Wife (1824) | Peach Marmalade |
Take the ripest soft peaches, (the yellow ones make the prettiest marmalade, ) pare them and take out the stones; put them in the pan with one pound of dry light ... From The Virginia House-Wife, 1824, page 209. | |
| Directions for Cookery, in Its Various Branches (1837) | Peach Marmalade |
ripe yellow free-stone; pare, stone, and quarter them. To each pound of peaches, allow three quarters of a pound sugar, and half an ounce of bitter almonds, or ... From Directions for Cookery, in Its Various Branches, 1837, page 248. | |
| Housekeeping in Old Virginia (1879) | Peach Marmalade |
Boil twelve pounds soft peaches in a little water. When reduced to a pulp, run through a colander and boil again till very thick, constantly scraping from the bottom. ... From Housekeeping in Old Virginia, 1879, page 457. | |
| The Dixie Cook-Book (1883) | Peach Marmalade |
Choose ripe, well-flavored fruit, and it is well to make with pre. serves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the ... From The Dixie Cook-Book, 1883, page 255. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Peach Marmalade |
Rub the peaches, but do not Cut them in halves, remove the stones, and, to every pound of peaches, allow a half-pound of sugar. Put the peaches in a porcelain-lined ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 538. | |
| The Picayune Creole Cook Book (1901) | Peach Marmalade |
Marmelade de Péches. To Every Pound of Peaches % of a Pare and cut into small pieces some nice, ripe peaches, and put them ina preserving kettle, with a layer of fruit ... From The Picayune Creole Cook Book, 1901, page 345. | |
| Mrs. Hale's New Cook Book (1857) | Peach Marmalade .—The |
for this preserve, which is a very delicious one, finely flavored, and quite though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an ... From Mrs. Hale's New Cook Book, 1857, page 375. | |
| Common Sense in the Household (1871) | Peach Marmalade. »J« |
Pare, stone, and weigh the slowly to draw out the juice, stirring up often from the bottom with a wooden spoon. After it is hot, boil quickly, still stirring, three ... From Common Sense in the Household, 1871, page 458. | |
| La Cuisine Creole (1885) | Peach Pickles |
Take ripe, sound, cling-stone peaches; remove the down with a brush like a clothes brush; make a gallon of good vinegar hot; add to it four pounds of brown sugar; boil ... From La Cuisine Creole, 1885, page 125. | |
| Housekeeping in Old Virginia (1879) | Peach Preserves |
Pare white freestone peaches, not quite ripe. Split in half, take out the stones, and throw the peaches in a bucket of water to prevent them from turning dark. Make a ... From Housekeeping in Old Virginia, 1879, page 456. | |
| Housekeeping in Old Virginia (1879) | Peach Preserves |
Pare, and add to a pound of peaches one and one-quarter pounds best sugar. Cook very fast for a few moments, in a porcelain kettle. Turn out in a bowl, cover with muslin ... From Housekeeping in Old Virginia, 1879, page 457. | |
| The Dixie Cook-Book (1883) | Peach Preserves |
Take any fine peaches that do not mash readily in cooking, pare carefully and remove pits; take sugar equal in weight to fruit, (or if to be sealed, three-quarters pound ... From The Dixie Cook-Book, 1883, page 251. | |
| The Picayune Creole Cook Book (1901) | Peach Preserves |
Oonserves de Péches. To Every Pound of Fruit 1 Pound of Prepare the syrup as above directed. Then peel the peaches and cut them into halves, removing the stone. Skim the ... From The Picayune Creole Cook Book, 1901, page 346. | |
| Dainty Desserts for Dainty People (c. 1910s) | Peach Snow Balls |
1 cup canned peaches, apricots or pineapple, pressed through a sieve. Make same as Orange Charlotte, and mold in egg cups. From Dainty Desserts for Dainty People, c. 1910s, page 20. | |
| Housekeeping in Old Virginia (1879) | Peach, Peab, Quince and Apple Pickle |
1 pound fruit. Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald ... From Housekeeping in Old Virginia, 1879, page 295. | |
| La Cuisine Creole (1885) | Peaches and Apricot Pickle |
Take peaches fully grown, but not mellow; cover them in strong salt and water for one week. Take them from the brine and wipe them carefully, rubbing each peach to see ... From La Cuisine Creole, 1885, page 125. | |
| Mrs. Owen's Illinois Cook Book (1871) | Peaches Canned |
This is one of the nicest ways that peaches can be up put. They not only look nicer on the table, but retain more of their natural flavor, having the stones left in ... From Mrs. Owen's Illinois Cook Book, 1871, page 334. | |
| La Cuisine Creole (1885) | Peaches in Brandy |
Soak fine peaches in lye until you can remove the fuzzy outside; wipe them, and turn them into cold water. When you have prepared as many as you de¬ sire, weigh them, ... From La Cuisine Creole, 1885, page 230. | |
| Gulf City Cook Book (1878) | Peaches Preserved in Their Juice |
Wash, wipe, and pare with a silver or fine steel knife; halve, and remove the pits; to each pound of the fruit use one half pound of the loaf-sugar. From Gulf City Cook Book, 1878, page 209. | |
| Gulf City Cook Book (1878) | Peaches Preserved Whole |
Take the large, white clingstones; pare evenly; to every pound of fruit allow a pound of powdered loaf-sugar them in large earthen tureens,—a layer of fruit, and one of; ... From Gulf City Cook Book, 1878, page 210. | |
| Housekeeping in Old Virginia (1879) | Peaches to Pickle |
Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the ... From Housekeeping in Old Virginia, 1879, page 294. | |
| The Virginia House-Wife (1824) | Pear Marmalade |
Boil the pears till soft; when cold, rub the pulp through a sieve and boil it toa jelly, al lowing one pound of sugar to two of pears. From The Virginia House-Wife, 1824, page 210. | |
| The White House Cook Book (1887) | Pear Pickle |
SELECT small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of pears one pint of cider vinegar and one cup of sugar, put in a ... From The White House Cook Book, 1887, page 211. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pear Preserves |
Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters of a ‘ pound sugar for each pound fruit, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 220. | |
| Gulf City Cook Book (1878) | Pear Preserves |
To one pound of pears put three quarters of a pound of Peel and quarter your fruit; then drop into the boiling sirup. After boiling awhile, take out and put in the sun; ... From Gulf City Cook Book, 1878, page 208. | |
| Housekeeping in Old Virginia (1879) | Pear Preserves |
Scald the fruit, but do not let it remain till it comes to pieces. Boil till clear, in a syrup made of as many pounds of sugar as you have of fruit. — Mrs. J. J. A. From Housekeeping in Old Virginia, 1879, page 458. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Pear Preserves |
Are to be prepared the same way that peaches are prepared, except in case you want to preserve them whole, then do not cut them into pieces, but only peel them and lay ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 52. | |
| The Dixie Cook-Book (1883) | Pear Preserves |
Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters pound sugar for each pound fruit, boil a ... From The Dixie Cook-Book, 1883, page 251. | |
| Housekeeping in Old Virginia (1879) | Peeseryes and Fruit Jellies |
Always make preserves in a porcelain or brass kettle. If the latter, have it scoured first with sand, then with salt and vinegar. Then scald it and put in the sugar and ... From Housekeeping in Old Virginia, 1879, page 451. | |
| Aunt Sammy's Radio Recipes (1927) | Pepper Pickle |
1 cup minced green pepper. 1 cup minced red pepper. 1 small onion, chopped. 2 to 4 tablespoons sugar. 1 cup vinegar. Dissolve the salt and the sugar in the hot vinegar ... From Aunt Sammy's Radio Recipes, 1927, page 88. | |
| The Jewish Manual (1846) | Pepper Pot |
Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all these together in two or three ... From The Jewish Manual, 1846, page 35. | |
| The Picayune Creole Cook Book (1901) | Petite Pots en Conserve |
The many delightful brands of French peas that come put up in cans do not require much cooking, being, like all canned vegetables, already cooked, To prepare these, ... From The Picayune Creole Cook Book, 1901, page 229. | |
| The Virginia House-Wife (1824) | Pickle |
One pound of ginger sliced and dried, one of horse radish scraped and dried, one of mustard seed washed and dried, one ounce long pepper, an ounce of mace and one of ... From The Virginia House-Wife, 1824, page 221. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickle |
One head of of celery and twelve onions, chop fine; salt well and stand twentyand cover with vinegar, remain twelve hours; and add four red peppers and two green ones, ... From Mrs. Owen's Illinois Cook Book, 1871, page 318. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickle |
One pound horseradish dried and sliced, one pound skinned garlic, twelve two one large cupful pepper, half pound a cupful two tablespoonsful celery seed, one ounce ... From Mrs. Owen's Illinois Cook Book, 1871, page 322. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickle |
Quarter nice large cabbage heads; place in a tray or tub alternate layers of cabbage and salt, let them remain all night; next day cover them as they stand with boiling ... From Mrs. Owen's Illinois Cook Book, 1871, page 328. | |
| The National Cookery Book (1876) | Pickle |
LOW YEI; { expose them to the sun to wi f salt. After standing for a few days ¢ 1e ingredients in water and put a la of cabbage, &c. Prepare vinegar suff » it a ... From The National Cookery Book, 1876, page 346. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pickle |
For this choose small fruit with thick rind. Rub them with a piece of flannel; slit them down the quarters, but not quite through the pulp, fill these slits with salt ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 544. | |
| The Woman Suffrage Cook Book (1886) | Pickle |
1 neappie. Select the pineapples in June for this purpose. Slice the apple about a quarter of an inch thick, and after paring cut in pieces towards the heart, not using ... From The Woman Suffrage Cook Book, 1886, page 64. | |
| The Cook's Own Book (1832) | Pickle for |
3IEAT. Six pounds of salt, one pound of sugar, and four ounces of saltpetre, boiled with four gallons of water, skimmed, and allowed to cool, forms a very strong pickle, ... From The Cook's Own Book, 1832, page 184. | |
| The Cook's Own Book (1832) | Pickle for Tongues |
To of water, add two [xnmds and a naif of treacle, eight of silt, two ounces of *all|x'tre; it, and skim it until cli-.ir, sprinkle salt over the tongue, and let it ... From The Cook's Own Book, 1832, page 185. | |
| The White House Cook Book (1887) | Pickle of Ripe Cucumbers |
THIS is a French recipe and is the most excellent of all the highflavored condiments; it is made by sun-drying thirty old, full grown cucumbers, which have first been ... From The White House Cook Book, 1887, page 207. | |
| Housekeeping in Old Virginia (1879) | Pickle of Watermelon Rind |
Cut in pieces and soak the rind in weak salt and water for twenty-four hours — of course having first peeled off the outside. To seven pounds rind put three pounds ... From Housekeeping in Old Virginia, 1879, page 297. | |
| Housekeeping in Old Virginia (1879) | Pickle Yinegar |
2 gallons cider vinegar. 4 ounces white pepper, beaten. 4 ounces whole allspice. 4 ounces mustard-seed. 2 ounces ground mustard. 2 ounces of mace. 2 ounces of turmeric. ... From Housekeeping in Old Virginia, 1879, page 264. | |
| The Dixie Cook-Book (1883) | Pickled Artichokes |
Rub off outer skin with a coarse towel, and lay in salt water for aday, drain and pour over them cold spiced vinegar, adding a teaSpoonful of horse-radish to each jar. From The Dixie Cook-Book, 1883, page 259. | |
| Housekeeping in Old Virginia (1879) | Pickled Blackberries |
One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful nutmeg. Boil all together, ... From Housekeeping in Old Virginia, 1879, page 303. | |
| The White House Cook Book (1887) | Pickled Butternuts and Walnuts |
THESE nuts are in the best state for pickling when the outside shell can be penetrated by the head of a pin. Scald them and rub off the outside skin, put them in a ... From The White House Cook Book, 1887, page 210. | |
| Common Sense in the Household (1871) | Pickled Butternuts and Walnuts. *^ |
Gather them when soft enough to be pierced by a pin. Lay them in strong brine days, changing twice in the meantime. Drain, and wipe them with a coarse; pierce each by ... From Common Sense in the Household, 1871, page 485. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pickled Cauliflowers |
Two cauliflowers, cut up; one pint of small medium-sized red peppers. Dissolve half a of in water enough to cover the vegetables, and let In the morning drain them. two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 349. | |
| The Creole Cookery Book (1885) | Pickled Cauliflowers |
Take large, ripe, fullblown cauliflowers; remove the leaves and stalks, and divide the blossom into pieces or clusters of equal size; throw them into a porcelain kettle ... From The Creole Cookery Book, 1885, page 225. | |
| The Creole Cookery Book (1885) | Pickled Cherries |
Morella cherries are the best, if you can get them; re-.. move the stems and prepare the vinegar with ‘mace and. cinnamon, with g sufficient quantity of brown sugar, ... From The Creole Cookery Book, 1885, page 224. | |
| The White House Cook Book (1887) | Pickled Cherries |
SELECT sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen whole ... From The White House Cook Book, 1887, page 212. | |
| Aunt Sammy's Radio Recipes (1927) | Pickled Cherries |
Wash and pit large, sour, red cherries. To the desired amount of cherries, add three-fourths of their weight or measure of Sprinkle the sugar over the fruit iii layers, ... From Aunt Sammy's Radio Recipes, 1927, page 87. | |
| Common Sense in the Household (1871) | Pickled Cherries. »J« |
Morella, or large red tart cheri-ies, as fresh as you can get them. To every quart allow a large cup of vinegar and two tablespoonfuls of sugar, with a dozen whole ... From Common Sense in the Household, 1871, page 490. | |
| Aunt Babette's Cook Book (1889) | Pickled Cibbage |
Chop fine two large heads of crisp cabbage and peel and chop fine one quart of onions. Pack the cabbage and onions in alternate layers, sprinkling fine salt between each ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 509. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pickled Cucumber No |
100 small cucumbers 1 quart small peppers 2 pints salt Boil water and salt together; pour over cucumbers and Let stand over night, in the morning a. new brine, using ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 356. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickled Cucumbers |
Prepare and quarter ripe cucumbers, take out seeds, clean, lay in strong brine nine days, stirring every day, take out and put in clear water one day, lay in alum-water ... From Buckeye Cookery and Practical Housekeeping, 1877, page 236. | |
| Housekeeping in Old Virginia (1879) | Pickled Cucumbers |
^ gallon vinegar. 2 tablespoonfuls cloves. 2 tablespoonfuls allspice. 2 tablespoonfuls mustard. 2 tablespoonfuls celery. 1 tablespoonful white ginger. 2 pods green ... From Housekeeping in Old Virginia, 1879, page 275. | |
| Housekeeping in Old Virginia (1879) | Pickled Cucumbers |
Put them in a wooden or stone vessel, pour over strong salt and water boiling hot, put a weight on to keep them under the pickle. After three days, pour it off, boil, ... From Housekeeping in Old Virginia, 1879, page 276. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pickled Cucumbers |
Six hundred small cucumbers, two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 347. | |
| The Dixie Cook-Book (1883) | Pickled Cucumbers |
Prepare and quarter ripe cucumbers, take out seeds, clean, lay in brine that will float an egg nine days, stirring every day, take out and put in clear water one day, ... From The Dixie Cook-Book, 1883, page 269. | |
| The Creole Cookery Book (1885) | Pickled Cucumbers |
Make a brine of salt and water strong enough to bear an egg; pour it over the cucumbers and cover them with cabbage leaves; let them stand for a week, until they are ... From The Creole Cookery Book, 1885, page 224. | |
| The Creole Cookery Book (1885) | Pickled Cucumbers |
Wipe and put them in salt and water, strong enough to bear an egg, in which let them remain 6 or 7 days; then scald in vinegar to green them, after which put them in ... From The Creole Cookery Book, 1885, page 228. | |
| The Creole Cookery Book (1885) | Pickled Cucumbers |
Make a strong brine and let it boil in a bell metal skillet; pour over your cucumbers (which have been placed in a jar) with layers of fig and grape leaves, alternately, ... From The Creole Cookery Book, 1885, page 228. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pickled Cucumbers No |
100 cucumbers sliced olive oil 30 small onions sliced vinegar mustard seed Arrange cucumbers and salt in layers and let stand over Arrange onions and salt in layers and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 357. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pickled Cucumbers. |
To one hundred and fifty small-sized cucumbers take one pint of salt, dissolved in boiling water to cover them. Let them remain in a covered vessel for forty-eight ... From Mrs. Lincoln's Boston Cook Book, 1884, page 422. | |
| The Creole Cookery Book (1885) | Pickled Damsons |
Do these in the same way as the plums; but as they are much more acid, allow brown sugar of the best kind; plums or damsons may be pickled plain, and with little trouble ... From The Creole Cookery Book, 1885, page 225. | |
| The Creole Cookery Book (1885) | Pickled English Walnuts |
Put the nuts in strong salt and water for 12 days, changing the water several times; after which put them in fresh water a short time; then wipe them dry and put them in ... From The Creole Cookery Book, 1885, page 226. | |
| The White House Cook Book (1887) | Pickled Green Peppers |
TAKE two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole). Make a strong brine and pour over them; let them ... From The White House Cook Book, 1887, page 205. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pickled Jerusalem Artichokes |
Boil the artichokes as directed in preceding recipe, drain and put them in a stone jar. To every quart of artichokes allow one pint of cider vinegar, one bay leaf, one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 278. | |
| La Cuisine Creole (1885) | Pickled Lemons |
They should be small and have a thick rind. Eub them hard with a piece of flannel, then slit them through the rind in four quarters, but not through the pulp; fill the ... From La Cuisine Creole, 1885, page 122. | |
| The Creole Cookery Book (1885) | Pickled Lemons |
Wipe 6 large lemons; put on them 1 Ib. of salt, 6 large cloves of garlic, 2 ounces of horse radish sliced thin; 4 ounce of cloves, mace, nutmeg, and cayenne; 2 ounces of ... From The Creole Cookery Book, 1885, page 224. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pickled Mangoes |
Wash your mangoes and rub them until they are smooth. Cut a piece out of the side of each one, take out all the seeds; then replace the piece and tie it closely with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 416. | |
| The White House Cook Book (1887) | Pickled Mangoes |
LET the mangoes, or young musk-melons, lie in salt water, strong enough to bear an egg, for two weeks; then soak them in pure water for two days, changing the water two ... From The White House Cook Book, 1887, page 206. | |
| Housekeeping in Old Virginia (1879) | Pickled Martinas |
Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain ... From Housekeeping in Old Virginia, 1879, page 289. | |
| Aunt Babette's Cook Book (1889) | Pickled Nutmeg, or Cantaloupe |
Take fine, ripe melons, pare, take out the seeds and wash, cut into slices about three inches long and two inches wide, lay them in a stone jar and cover with vinegar ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 512. | |
| Common Sense in the Household (1871) | Pickled Peaches |
10 lbs. fruit—pared. 4^ " siigar. 1 quai-t vinegar. Mace, cinnamon, and cloves to taste. Lay the peaches in the sugar for an hour; drain off €very drop of syrup, and put ... From Common Sense in the Household, 1871, page 489. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickled Peaches |
Have a tub of cold water setting near, and one with boiling water with ashes in it; a large skimmer and dip them in the ley water; than throw them in the cold water, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 309. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickled Peaches |
Seven pounds and a half pounds sugar, one quart of vinegar, and to the Make them whole, and peel them or not, as you prefer. Scald the vinegar and sugar with the and ... From Mrs. Owen's Illinois Cook Book, 1871, page 318. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickled Peaches |
Seven pounds peaches, three or four pounds brown sugar, one quart vinegar, two tablespoonsful whole cloves, two tablespoonsful allspice, one tablespoonful Boil together ... From Mrs. Owen's Illinois Cook Book, 1871, page 321. | |
| Housekeeping in Old Virginia (1879) | Pickled Peaches |
Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three ... From Housekeeping in Old Virginia, 1879, page 294. | |
| Housekeeping in Old Virginia (1879) | Pickled Peaches |
Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and ... From Housekeeping in Old Virginia, 1879, page 295. | |
| The Creole Cookery Book (1885) | Pickled Peaches |
Wash your peaches in weak lye; rub them with a coarse cloth to remove the fur; put them in strong salt and water for 7 or 8 days; wipe them dry; put them carefully into ... From The Creole Cookery Book, 1885, page 227. | |
| Aunt Babette's Cook Book (1889) | Pickled Peaches |
Select large cling-stone peaches for this purpose. Throw the peaches into cold water as soon as pared, and then weigh. Add four pounds of white sugar to seven pounds of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 513. | |
| Aunt Babette's Cook Book (1889) | Pickled Peaks |
Pears should always be peeled for pickling. If large cut them in half and leave the stems on. The best pear for this purpose, also for canning, is a variety called the " ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 512. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pickled Peppers |
To one hundred peppers put three half pints of salt and as much scalding water as will cover them. It is best to put a weight over to keep them under Let them remain in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 417. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickled Peppers |
Take large green ones, (the best variety is the sweet pepper), make a small incision at the side, take out all the seeds, being careful not to mangle the peppers; soak ... From Buckeye Cookery and Practical Housekeeping, 1877, page 234. | |
| The Dixie Cook-Book (1883) | PickLeD PEpPERs |
“Take large green ones (the best variety is the sweet pepper), make a small incision at the side, take out all the seeds, being care ful not to mangle the peppers; ... From The Dixie Cook-Book, 1883, page 266. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickled Plums |
One peck plums, seven pounds sugar, half-pint vinegar; dissolve together vinegar, add the plums; boil three hours, stirring it all the time, and take out the stones ... From Mrs. Owen's Illinois Cook Book, 1871, page 323. | |
| Housekeeping in Old Virginia (1879) | Pickled Plums |
7 pounds sweet blue plums. 290 TO PICKLE DAMSONS — GERMAN PICKLE. 2 ounces stick cinnamon.. 2 ounces whole cloves. 1 quart vinegar. Put a layer of plums and spice ... From Housekeeping in Old Virginia, 1879, page 297. | |
| The Creole Cookery Book (1885) | Pickled Plums |
Take large fine plums, perfect and quite ripe; to every quart of plums allow 4 lb. of the best white sugar powdered, and a large pint of the best cider vinegar; melt the ... From The Creole Cookery Book, 1885, page 229. | |
| Aunt Babette's Cook Book (1889) | Pickled Plums |
Prick the plums with a large needle then weigh them, and to every seven pounds of fruit use four pounds of white sugar, two ounces of stick cinnamon, one ounce of cloves ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 511. | |
| The Creole Cookery Book (1885) | Pickled Radish Pods |
Put the pods, which must be gathered when very young, into salt and water all night; boil the salt and water they were laid in; pour it upon the pods, and cover the jar ... From The Creole Cookery Book, 1885, page 233. | |
| The Southern Cookbook (1912) | Pickled Sliced Cucumbers. Another Way |
unpared cucumbers, an inch; onions, and put both into a broad pan: stew a deal of salt among them. In twenty-four hours drain them, and lay them on a cloth to dry. Put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 192. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pickled Sturgeon |
6 pounds of sturgeon 3 blades of mace \y2 quarts of good cider i tablespoonful of mustard seed i small red pepper i tablespoonful of loaf sugar Skin the fish and let it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 66. | |
| The Dixie Cook-Book (1883) | Pickled Walnuts |
Gather walnuts (or butternuts) when soft enough to be pierced by a needle (July), prick each with a large needle well through, holding in a cloth to avoid staining the ... From The Dixie Cook-Book, 1883, page 268. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pickled Walnuts |
The walnuts should be gathered when very young and soft, soft enough to be easily pierced with a pin. be gathered in the middle of the day, when the sun is hot upon ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 544. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pickled Walnuts |
Run a needle through soft walnuts; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering fresh brine. Then ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 359. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickled Walnuts or Butternuts |
Take well-grown nuts about the first of July, when tender enough to stick a pin through; put in water as salt as for fresh cucumber pickles, let stand three days, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 235. | |
| Common Sense in the Household (1871) | Pickled Water-melon Eind |
(Extremely nice.) Equal weight of rind and white sugar. ^ ounce white ginger to a gallon of pickle. 1 pint vinegar to every pound of sugar. 1 tablespoonful turfneric to ... From Common Sense in the Household, 1871, page 486. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Pickles |
drain, and scrape or rub a sprinkle them with ground cloves, and pour on boiling vinegar, spiced pepper corns, allspice, and mace, add a They will be fit to eat in the ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Pickles |
while hot on to the artichokes. Continue to scald the vinegar, at intervals of or ten days, until the vinegar appears to have entered the artichokes. 110. To Pickle ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 55. | |
| The White House Cook Book (1887) | Pickles |
PICKLES should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or ... From The White House Cook Book, 1887, page 201. | |
| The New England Cook Book (1905) | Pickles and Ca Tsups |
put them in a kettle with a teaspoonful of allspice and a teaspoonful of cloves, a handful of cinnamon sticks, a sliced horse-radish, and cider vinegar to cover them. ... From The New England Cook Book, 1905, page 283. | |
| The New England Cook Book (1905) | Pickles and Ca Tsups |
of mustard-seed, dessertspoonfuls of sweet oil, one ounce of allspice, one ounce of cloves, one ounce of ground mustard, one ounce of ground ginger, two tablespoonfuls ... From The New England Cook Book, 1905, page 285. | |
| Housekeeping in Old Virginia (1879) | Pickles and Catsups |
For pickles and catsups, use the best cider vinegar, it being not only more wholesome than other kinds of vinegar, but the only sort that will keep pickles or catsup for ... From Housekeeping in Old Virginia, 1879, page 263. | |
| The New England Cook Book (1905) | Pickles and Catsups |
rise to the surface as the salt dissolves, throw in the walnuts, and stir them night and morning; change the brine every three days, and if they are wanted for immediate ... From The New England Cook Book, 1905, page 281. | |
| The Woman Suffrage Cook Book (1886) | Pickles, Salads, Etc |
■t, one of mustard, half cup weak vinegar; mix well to ounce cloves, one-half ounce cinnamon, one tablespoonful pepper, one-half cupful white mustard d, two pounds dark ... From The Woman Suffrage Cook Book, 1886, page 65. | |
| The New England Cook Book (1905) | Pickles.—Such |
as peaches, plums, cherries, grapes, etc., are very palatable when sweet The process is the same as for other pickles, except that the vinegar is sweetened to taste. ... From The New England Cook Book, 1905, page 284. | |
| The Cook's Own Book (1832) | Pig's Feet and Ears Pickled |
Wash the feet and ears \ery clean, and between every foot put a bay-leaf; arc well soaked, add some cloves, mace, coriander-seed, and ginger; put a botde of PIG PIG to ... From The Cook's Own Book, 1832, page 190. | |
| Gulf City Cook Book (1878) | Pig's-feet Fried |
Have the feet well cleaned, and boiled until quite tender Split them, and lay in vinegar to pickle them. When ready to cook, have a batter made of an egg, flour, and ... From Gulf City Cook Book, 1878, page 42. | |
| The White House Cook Book (1887) | Pigs' Feet Pickled |
TAKE twelve pigs' feet, scrape and wash them clean, put them into a saucepan with enough hot (not boiling) water to cover them. When partly done, salt them. It requires ... From The White House Cook Book, 1887, page 171. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pimiento Butter |
Cream two tablespoons butter, acid one canned pimiento forced through a sieve, and work until thoroughly blended; then season with From Catering for Special Occasions, with Menus and Recipes, 1911, page 51. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pine Apple Preserves |
Choose your pine apples as ripe as you can get Pare and cut them into thin slices, weigh them, and allow one pound of the best doublerefined loaf sugar to each pound of fruit. From Mrs. Porter's New Southern Cookery Book, 1871, page 404. | |
| Mrs. Hale's New Cook Book (1857) | Pine-Apple Jam .—Pare |
and weigh the pine-apples, and grate them down on a large grater. To 1 lb. of fruit put threequarters of a pound of powdered sugar; put it over the it comes to a boil, ... From Mrs. Hale's New Cook Book, 1857, page 374. | |
| Gulf City Cook Book (1878) | Pine-apple Preserves |
Pare and slice the fruit. Make a sirup of half a pound of sugar to a pound of fruit; when the boils, put fruit, and let it remain a the jars with the hot fruit, and pour ... From Gulf City Cook Book, 1878, page 213. | |
| The Dixie Cook-Book (1883) | Pine-apple Preserves |
Wash fruit, and boil without paring until tender; take out, pare and slice lengthwise, leaving out the hard center. Pour a syrup (using 8 pound of sugar to one of ... From The Dixie Cook-Book, 1883, page 257. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pineapple Jam |
Peel the apple and weigh it, a pound to a pound of sugar; grate the apple on a coarse grater, put the apple and sugar in the kettle together, and let it boil thirty or forty minutes. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 145. | |
| Presbyterian Cook Book (1873) | Pineapple Jam |
Peel pineapples, carefully cutting out black specks with a penknife; grate on a coarse grater. Use one pound of sugar to one pound of pineapple; boil until clear (about ... From Presbyterian Cook Book, 1873, page 147. | |
| Common Sense in the Household (1871) | Pineapple Marmalade |
core, and weigh the pineapple; cut into small bits. ]\Iake a syrup of a teacup of water to two pounds of; melt, and heat to a the pineapple in a set within one of water, ... From Common Sense in the Household, 1871, page 464. | |
| The Picayune Creole Cook Book (1901) | Pineapple Marmalade |
Marmelade d’Ananas. To Every Pound of Pineapple % of a Pare the pineapple, and remove the eyes. Grate carefully, preserving the juice. Allow three-fourths of a pound of ... From The Picayune Creole Cook Book, 1901, page 345. | |
| The New England Cook Book (1905) | Pineapple Marmalade.—Take |
ripe, juicy pineapples; pare, cut out the specks very carefully, and grate on a coarse grater all but the core. Weigh, and allow a pound of sugar to a pound of Cook from ... From The New England Cook Book, 1905, page 262. | |
| Housekeeping in Old Virginia (1879) | Pineapple Preserves |
Parboil the pineapples, then peel and cut in thick slices, carefully taking out the cores, which, if allowed to remain, will cause the preserves to ferment. Put a pound ... From Housekeeping in Old Virginia, 1879, page 454. | |
| La Cuisine Creole (1885) | Pineapple Preserves |
Take fine pineapples, cut off all the rough parts, and each apple in quarters, shaping each piece alike. Boil the pineapples in just enough water to cover them, and put ... From La Cuisine Creole, 1885, page 220. | |
| The White House Cook Book (1887) | Pineapple Preserves |
TWIST off the top and bottom and pare off the rough outside of pineapples; then weigh them and cut them in slices, chips or quarters, or cut them in four or six and ... From The White House Cook Book, 1887, page 467. | |
| The Picayune Creole Cook Book (1901) | Pineapple Preserves |
Conserves d’Ananas. To Every Pound of Fruit 1 Pound of Pare the pineapple and remove the eyes. Then slice it nicely and weigh it. Allow equal quantities of fine, ... From The Picayune Creole Cook Book, 1901, page 347. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pineapple Tapioca |
Four tablespoons of pearl tapioca, one pint of shredded preserved pineapple. Simmer the tapioca until clear but not entirely dissolved. Stir the pineapple in tapioca. If ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 110. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pineapple Whips |
Cut up the pineapple, sprinkle a little sugar over it, and let it stand over night; strain it through a sieve, add as much sugar as will prevent the cream from turning ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 126. | |
| Housekeeping in Old Virginia (1879) | Pipe Muskmelon Pickles |
Take hard melons, after they are sufficiently ripe to be well flavored. Slice them lengthwise, scrape out the seed, and lay the melon in salt over night; wash and wipe ... From Housekeeping in Old Virginia, 1879, page 296. | |
| The New England Cook Book (1905) | Place the |
fruit in the kettle carefully, and let it come to a boil or until the fruit is well scalded. Turn into the jars hot, and seal at Canned Tomatoes.—Pour boiling water over ... From The New England Cook Book, 1905, page 274. | |
| La Cuisine Creole (1885) | Plain Peach Pickle |
Take eight or ten fine, nearly ripe peaches; free¬ stone are preferred by some, but experience teacher that clings make the firmest pickle. Wipe oft the down with a ... From La Cuisine Creole, 1885, page 124. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Plain Pickles |
Any vegetable you want to pickle under this head, say small or large cucumbers, cabbage or green tomatoes-, have them fresh and put them into a barrel, one of cucumbers, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 48. | |
| The Jewish Manual (1846) | Plum Jam |
This is a useful and cheap preserve. Choose the large long black plum; to each gallon of which add three pounds of good moist sugar: bake them till they begin to crack, ... From The Jewish Manual, 1846, page 196. | |
| Gulf City Cook Book (1878) | Plum Preserves |
Have the plums nearly ripe; allow a pound of sugar to a pound of fruit. Put the plums in a kettle of cold water, and heat gradually until it boils; pour off this do not ... From Gulf City Cook Book, 1878, page 208. | |
| The Dixie Cook-Book (1883) | Plum Preserves |
Allow equal weights sugar and plums; add sufficient water to the sugar to make a thick syrup, boil, skim, and pour over the plums (previously washed, pricked and placed ... From The Dixie Cook-Book, 1883, page 252. | |
| La Cuisine Creole (1885) | Plum Preserves |
Get plums before they are dead ripe; allow a pound of sugar to a pound of fruit, dissolve and boil the sugar and water (allowing half a pint of water to a pound). Boil ... From La Cuisine Creole, 1885, page 222. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Plums in Ambush |
Boil rice in milk until tender and quite dry; sweeten it to taste with powdered sugar. Pour it into a border mold to set; if a border mold is not at hand, take one of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 116. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prac Preserves |
Take fine clingstone peaches, or any that do not mash readily in cooking, pare carefully and remove pits; take sugar equally in weight ’ WA(gif to be sealed, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 220. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Praca PickLes |
Pare freestone peaches, place in a stone jar, and pour over them boiling-hot syrup made in the proportion of one quart best cider vinegar to three pints sugar; boil and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 238. | |
| The Dixie Cook-Book (1883) | Pre-PLant Burrer |
Allow one pound of sugar to each pound of peeled and cut up rhubarb; let the rhubarb and sugar simmer gently for an hour, or more if the rhubarb is old and tough. This ... From The Dixie Cook-Book, 1883, page 255. | |
| The National Cookery Book (1876) | Preach JAM |
ches allow three-quarters of a pound aches and cut them up in very small fire in a preserving kettle y a peck of fruit. Let the fruit boil equently to prevent burning. ... From The National Cookery Book, 1876, page 320. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Preach MARMALADE |
Choose ripe, well-flavored fruit, and it is well to make with preserves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 224. | |
| La Cuisine Creole (1885) | Premium Mustard Pickle |
Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong salt water for three days; then put them into fresh cold water for a day or two, then scald ... From La Cuisine Creole, 1885, page 122. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Prepare the |
loin as for French chops and a crown, rolling the loin backward. Tie securely. each chop bone with strip of salt pork to prevent burning. Place on rack in dripping pan a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 113. | |
| Housekeeping in Old Virginia (1879) | Preparing Pickles |
"Vegetables for pickle should be kept in cold and strong brine till they turn yellow: then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a ... From Housekeeping in Old Virginia, 1879, page 266. | |
| Mrs. Beeton's Book of Household Management (1861) | Preservation of Food |
An important consideration is, how food may be best preserved with a view to its being suitably dressed. More waste is often occasioned by the want of judgment, or ... From Mrs. Beeton's Book of Household Management, 1861, page 162. | |
| Rumford Complete Cook Book (1908) | Preserve |
and beat and add the eggs with the milk, being careful that there are no lumps. Melt a teaspoon of butter in a frying-pan, and when hot pour in enough batter to just ... From Rumford Complete Cook Book, 1908, page 150. | |
| Mrs. Hale's New Cook Book (1857) | Preserve Fruit for |
Tarts.—Cherries, plums of all sorts, and American apples, gather w’hen ripe, and lay them in small jars that will hold a pound; strew' over each jar 6 ozs. of good ... From Mrs. Hale's New Cook Book, 1857, page 382. | |
| The Italian Cook Book (1919) | Preserve of Quince |
(Conserva di cotogne soda) The ingredients are quinces, peeled and with the core removed, and granulated sugar, proportion of eight tenths of quinces to five tenths of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 155. | |
| Mrs. Hale's New Cook Book (1857) | Preserve Pumpkins .—Choose a |
thick yellow pumpkin i.s sweet; pare, take out the seeds, and cut the into any form you choose—round, square, egg-shaped, stars, wheels, &c.; weigh it; put it into a ... From Mrs. Hale's New Cook Book, 1857, page 372. | |
| Mrs. Hale's New Cook Book (1857) | Preserved |
Apples—another way.—Weigh quantities ’ of good brown of apples; core, and mince the sugar, allowing to every 3 pounds a pint of water; skim it well, and boil it pretty ... From Mrs. Hale's New Cook Book, 1857, page 370. | |
| The New England Cook Book (1905) | Preserved |
Quinces.—Use a pound of sugar to each pound of quince after paring, coring, and quartering; take half of the sugar and make a thin sirup; stew in this a few of the ... From The New England Cook Book, 1905, page 265. | |
| The Woman Suffrage Cook Book (1886) | Preserved and Canned Fruits, Jellies, Etc. Io/ |
teacupful of granulated sugar to every quart of berries, re turn to the kettle and let the whole mass cook ten minutes, stirring carefully all the time to evenly mix ... From The Woman Suffrage Cook Book, 1886, page 119. | |
| Mrs. Beeton's Book of Household Management (1861) | Preserved and Tinned Meats |
flour, 2 cloves, i blade of mace, i bay-leaf, salt and pepper, small rolls of crisply-fried bacon. Method. — Cut up the rabbit, fry it in hot butter, removing the pieces ... From Mrs. Beeton's Book of Household Management, 1861, page 876. | |
| The Cook's Own Book (1832) | Preserved Apples |
(2 quantities of good brown sugar and of apples; peel, cote, and mince them small. Boil the su^ar, allowing to every three pounds a pint of water; skim it well, and boil ... From The Cook's Own Book, 1832, page 199. | |
| Directions for Cookery, in Its Various Branches (1837) | Preserved Apples |
Take fine ripe pippin or bell-flower apples. Pare and core them, and eitlier leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a ... From Directions for Cookery, in Its Various Branches, 1837, page 253. | |
| The Good Housekeeper (1841) | Preserved Apples |
Weigh equal quantities gf good brown sugar and of apples; peel, core and minct them small. Boil the sugar, allowing to every three pounds a pint of water; skim it well, ... From The Good Housekeeper, 1841, page 92. | |
| The Creole Cookery Book (1885) | Preserved Apples |
Take equal weights of white sugar and apples; peel, core and chop the apples fine; allow to every 3 lbs. of sugar 1 pint of water; then boil the sugar quite thick, ... From The Creole Cookery Book, 1885, page 220. | |
| Housekeeping in Old Virginia (1879) | Preserved Apples for Yv^inter Use |
Pare and slice pippins. Put to each pound apples half a pound sugar, and to every eight pounds thus sweetened one quart water, a few cloves, the thin rind and juice of a ... From Housekeeping in Old Virginia, 1879, page 458. | |
| The White House Cook Book (1887) | Preserved Apples. |
PEEL and core large firm apples (pippins are best). Throw them into water as yon pare them. Boil the parings in water for fifteen minutes, allowing a pint to one pound ... From The White House Cook Book, 1887, page 466. | |
| The Jewish Manual (1846) | Preserved Apricots |
Halve and pare ripe apricots, or if not quite ripe, boil them till the skin can easily be removed, Lay them in a dish hollow downwards, sift over them their own weight ... From The Jewish Manual, 1846, page 193. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Preserved Apricots |
Weigh an equal quantity of sugar and apricots, or if you are going to preserve fifty pounds of apricots weigh fifty pounds of sugar, take the sugar and put it in a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 57. | |
| Aunt Babette's Cook Book (1889) | Preserved Blackberries |
Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie spices in a bag, such as cloves and cinnamon, and make a thick S3a'up of the sugar before you put ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 457. | |
| The Appledore Cook Book (1872) | Preserved Cherries |
Cherries are preserved the same as plums. s Preserved QvAnces, Pare, quarter, and cut out the cores. Save the parings and cores' for jelly. Preserve the same as pears, ... From The Appledore Cook Book, 1872, page 193. | |
| The White House Cook Book (1887) | Preserved Cherries |
TAKE large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar. Stone the cherries (opening them with a sharp quill) and save the juice that ... From The White House Cook Book, 1887, page 464. | |
| Aunt Babette's Cook Book (1889) | Preserved Cherries |
The sour red cherries, or " Morellas," are the best for preserves. Never use sweet ones for this purpose. Stone them, preserving every drop of juice, then weigh the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 454. | |
| The Dixie Cook-Book (1883) | Preserved Citron |
Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put into a nice syrup of sugar and water, and boil until the sugar ... From The Dixie Cook-Book, 1883, page 257. | |
| La Cuisine Creole (1885) | Preserved Citron |
Pare off the green skin and all the soft part of the rind, then cut the firm part in strips, or any shape you fancy. Allow a pound and a quarter of sugar to each pound ... From La Cuisine Creole, 1885, page 219. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Preserved Citron |
Pare off the outer skin, cut into halves, remove the then divide each half into a number of smaller pieces. Put them in a stone jar, add a half-cup of salt to every five ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 537. | |
| The Appledore Cook Book (1872) | Preserved Citron Melon |
Pare and cut the melon into handsome pieces about an inch thick. Boil gently until tender, in just water enough to cover it; as soon as it is tender, take out and lay in ... From The Appledore Cook Book, 1872, page 192. | |
| Aunt Babette's Cook Book (1889) | Preserved Citron or Watermelon Rind |
Pare off the green skin and take out all the inner soft part, so as to leave nothing but the hard white rind. Cut it into strips a finger in length, pour about a pint of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 455. | |
| Aunt Babette's Cook Book (1889) | Preserved Crabapples |
Choose the small, yellow apple for this purpose. Take only those that are perfect, leaving the stems on. Take a pound of sugar for every pound of fruit and a bag of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 450. | |
| The Creole Cookery Book (1885) | Preserved Cranberries |
Wash the fruit, weigh it, and to each lb. of cranberries allow 1 Ib. of loaf sugar, dissolved, 4 pint of water to 1 lb. of sugar; set it on the fire in a preserving ... From The Creole Cookery Book, 1885, page 213. | |
| The White House Cook Book (1887) | Preserved Cranberries |
THE cranberries must be large and ripe. Wash them and to six quarts of cranberries allow nine pounds of the best loaf sugar. Take three quarts of the cranberries and put ... From The White House Cook Book, 1887, page 464. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Preserved Crrron |
Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put into a nice syrup of sugar and water, and boil until the sugar ... From Buckeye Cookery and Practical Housekeeping, 1877, page 225. | |
| Aunt Babette's Cook Book (1889) | Preserved Cueeants and Easpbereies |
Use pound for pound. Stem the currants by running a fork along the stems. Make a syrup of the sugar, putting in the currants ten minutes before adding the raspberries; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 451. | |
| The Creole Cookery Book (1885) | Preserved Figs |
Pick the white or brown figs when a little more than half ripe; peel them very thin, and to 1 Ib. of fruit put 2 lbs. of sugar; make a syrup, and put the figs into it ... From The Creole Cookery Book, 1885, page 215. | |
| The Creole Cookery Book (1885) | Preserved Figs |
The white figs must be nearly ripe; score them across, as deep as the outside skin; make a syrup of white sugar, equal weight with the figs, which you may clarify, if ... From The Creole Cookery Book, 1885, page 220. | |
| Common Sense in the Household (1871) | Preserved Figs. »J* |
The weight of ripe figs iii sugar. Peel of one lemon and juice of two. A little ginger. Cover the figs with cold water for twelve hours. simmer in water enough imtil ... From Common Sense in the Household, 1871, page 468. | |
| Common Sense in the Household (1871) | Preserved Ginger |
>fp Pare the roots of green ginger and lay in cold water fifteen minutes. Boil in three waters, changing the hot for cold every time, until very tender; drain, and ... From Common Sense in the Household, 1871, page 465. | |
| Aunt Babette's Cook Book (1889) | Preserved Greengages and Plums |
Wipe the fruit carefully, and discard all that are imperfect. Now weigh the fruit and sugar accurately, and prick each plum or gage with a needle in several places. Put ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 449. | |
| La Cuisine Creole (1885) | Preserved Huckleberries |
Take them just as they begin to ripen, pick and weigh them, allow a pound of fruit to a pound of sugar, then stew them until quite clear, and the syrup becomes thick. ... From La Cuisine Creole, 1885, page 222. | |
| The Boston Cooking-School Cook Book (1896) | Preserved Melon Rind |
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boilingpoint ... From The Boston Cooking-School Cook Book, 1896, page 670. | |
| Common Sense in the Household (1871) | Preserved Orange Peel |
( Ver2/ nice.) Weigli the oranges whole, and allow pound for pound. Peel the oranges neatly and cut the rind into narrow shreds. Boil until tender, changing the water ... From Common Sense in the Household, 1871, page 463. | |
| The Creole Cookery Book (1885) | Preserved Orange Peel |
Put the peels in salt and water for 3 days, changing it each day; then put them in fresh water until they are tender; make a rich syrup, and finish as other preserves. From The Creole Cookery Book, 1885, page 213. | |
| Directions for Cookery, in Its Various Branches (1837) | Preserved Peaches |
Take large juicy ripe peaches; free-stones are the best, as they have a finer flavour than the cling-stones, and are much more manageable both to preserve, and to eat. ... From Directions for Cookery, in Its Various Branches, 1837, page 246. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Preserved Peaches |
Have cling peaches, peel them, cut them in half and take the kernels out. Put peaches in sugar, a layer of peaches, then a of sugar. Weigh peaches and sugar equally. ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 52. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Preserved Peaches |
Always preserve the cling peach and none other. Cut your peaches in two or four pieces just as you like, and have one pound of granulated sugar to one pound of peaches; ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 68. | |
| The White House Cook Book (1887) | Preserved Peaches |
PEACHES for preserving may be ripe but not soft; cut them in halves, take out the stones and pare them neatly; take as many pounds of white sugar as of fruit, put to ... From The White House Cook Book, 1887, page 466. | |
| Aunt Babette's Cook Book (1889) | Preserved Peaches |
Select peaches of the finest quality. Weigh them after they are pared and stoned, and allow one pound of sugar to each pound of fruit. Crack part of the stones, extract ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 448. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Preserved Peaches |
4 pounds peaches Pare, cut in halves, and take out stones. peaches and sugar in layers in preserving kettle; let stand over night. In morning simmer until peaches are ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 347. | |
| The New England Cook Book (1905) | Preserved Peaches, No |
2.—Weigh the fruit after it is pared and the stones extracted and allow a pound of sugar to every pound of peaches. Put the sugar in a preserving-kettle, and make the ... From The New England Cook Book, 1905, page 264. | |
| The Appledore Cook Book (1872) | Preserved Pears |
Pare, but do not cut them up. Weigh them, and then until tender in just water enough to cover them. When tender, take them out and make a sirup of the water in which ... From The Appledore Cook Book, 1872, page 191. | |
| The White House Cook Book (1887) | Preserved Pears |
ONE pound of fruit, one pound of sugar; pare off the peeling thin. Make a nice syrup of nearly one cupful of water and one pound of sugar, and when clarified by boiling ... From The White House Cook Book, 1887, page 467. | |
| Aunt Babette's Cook Book (1889) | Preserved Pears |
Pare the fruit and then weigh. Leave whole, with the stems on, and allow a pound' of sugar to every pound of fruit. Put a layer of sugar at the bottom of the kettle, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 457. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Preserved Pears |
4 pounds pears Wash, pare, and cut pears in halves. Put in cold water. Make a syrup of sugar and water; cook only enough pears to fill a jar at a time; when tender fill ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 348. | |
| The Creole Cookery Book (1885) | Preserved Peppers |
Take the small round peppers while they are green, extract the seeds and cores with a sharp penknife, and then put the outsides into a kettle with vine leaves and a ... From The Creole Cookery Book, 1885, page 216. | |
| The Creole Cookery Book (1885) | Preserved Pineapple |
Pare the pineapples and cut them in thick slices; weigh. the slices, and to each lb. of fruit put 1 lb. of sugar; dissolve the sugar in a very emall quantity of water; ... From The Creole Cookery Book, 1885, page 213. | |
| Common Sense in the Household (1871) | Preserved Pineapple. *^ |
Pare, cut into slices, take oiit the core of each one, and weigh, allowing pound for pound of sugaiand Put in alternate layers in the kettle and pour in water, allowing ... From Common Sense in the Household, 1871, page 464. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Preserved Plums |
4 pounds plums damsons or green gages or blue plums Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night; in the morning ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 348. | |
| The Appledore Cook Book (1872) | Preserved Plwms |
Take the weight of the plums in sugar, and to two pounds of sugar allow half a pint of water. From The Appledore Cook Book, 1872, page 192. | |
| The White House Cook Book (1887) | Preserved Pumpkins |
To EACH pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice. Obtain a good, sweet pumpkin; halve it, take out the seeds and pare off ... From The White House Cook Book, 1887, page 469. | |
| Larkin Housewives' Cook Book (1915) | Preserved Qierries |
. Tp a full pint of stoned cherries take one and one-fourth cups Boil twenty minutes and turn out into a crock to cool. ^^eii coid, put into jars. Boil only one quart of ... From Larkin Housewives' Cook Book, 1915, page 120. | |
| The White House Cook Book (1887) | Preserved Quinces |
PARE, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings and cores and put in a preserving kettle; cover them with ... From The White House Cook Book, 1887, page 467. | |
| Aunt Babette's Cook Book (1889) | Preserved Quinces |
Choose the fine, yellow, pear-shaped quince. You may take half a pound of " Sweets " (the name of a sweet apple used to preserve with quinces). Pare, core and quarter ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 450. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Preserved Quinces |
4 pounds quinces Wash, wipe, pare, core, and cut quinces in quarters. Put in preserving kettle, cover with boiling water. Simmer until tender. Cool on platters. Mix ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 348. | |
| Directions for Cookery, in Its Various Branches (1837) | Preserved Raspberries |
TaKE a quantity of ripe raspberries, and set aside the half, selecting for that purpose the largest and firmest. the remainder into your preserving pan, mash them, and ... From Directions for Cookery, in Its Various Branches, 1837, page 264. | |
| The National Cookery Book (1876) | Preserved Sour Orange Peel |
Rasp the peel with a coarse grater, to break the oil vessels, then cut the orange int quarters, taking out all of the inside. Put the peel in brine for several days, ... From The National Cookery Book, 1876, page 313. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Preserved Strawberries |
Weigh the strawberries after you have picked off the stems. To each pound of fruit allow a pound of loaf-sugar, which be powdered. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 99. | |
| Common Sense in the Household (1871) | Preserved Strawberries |
^J* Pound for pound. Put them in a preserving kettle over a slow fire until the sugar melts. Boil twenty-five minutes, oiit the fruit in a perforated skimmer and a ... From Common Sense in the Household, 1871, page 466. | |
| The White House Cook Book (1887) | Preserved Strawberries |
FOR every pound of fruit weigh a pound of refined sugar; put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty minutes. Take ... From The White House Cook Book, 1887, page 465. | |
| Aunt Babette's Cook Book (1889) | Preserved Strawberries |
Allow a pound of sugar to a pound of fruit, and a quart of water to four pounds or more of berries. Put the sugar and water over a slow fire in your preserving kettle, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 452. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Preserved Strawberries, Raspberries, Currants, Black |
berries, and Cherries. — Measure a bowl of fruit and the same quantity of sugar. Put in a preserving-kettle, over night, a layer of fruit, and then one of sugar. In the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 418. | |
| The Cook's Own Book (1832) | Preserves |
it is trussed with the legs drawn in under the skin, stuffed with a forcemeat, as (or adding a few chopped then boiled in a well-floured cloth, and served with oyster, ... From The Cook's Own Book, 1832, page 198. | |
| The Cook's Own Book (1832) | Preserves |
flannel folded by PIP corner?, and one side sewed up; the \<-\> bound tape, and four loops also of t;i|x j sewed on. liang a stand made of four Kirs of wood, each thirty ... From The Cook's Own Book, 1832, page 199. | |
| The Cook's Own Book (1832) | Preserves |
in sugar, and take the liquor in which they boiled, and the sugar, and it it conies to a sirup, and give them a as it sirup jellies it is enough; take tip the cover them ... From The Cook's Own Book, 1832, page 200. | |
| Directions for Cookery, in Its Various Branches (1837) | Preserves |
never be put pies. The proper way is to lay them in baked shells. All pies are best the day they are baked. If kept twentyfour hours the paste falls and becomes ... From Directions for Cookery, in Its Various Branches, 1837, page 281. | |
| The Appledore Cook Book (1872) | Preserves |
the fruit in a large earthen dish, cover with coffee crushed For every pound of fruit allow one pound of sugar. ILiet this stand over night, and in the morning turn the ... From The Appledore Cook Book, 1872, page 191. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Preserves |
These are usually prepared with equal weights of sugar and fruit. Although too rich for daily use, there are many people who prefer them to the canned fruit, and there ... From Mrs. Lincoln's Boston Cook Book, 1884, page 416. | |
| Bohemian-American Cook Book (1915) | Preserves |
boiler for clothes, place laths or straw in the bottom, screw the covers loosely on the,iars and put same in the boiler, having filled the preserved in so it reaches an ... From Bohemian-American Cook Book, 1915, page 299. | |
| Common Sense in the Household (1871) | Preserves and Fruit Jellies |
should bo well greened by this process, and throw at cnce into very cold water. It should lie in soak, changing the water every hour, for four hours. For the syi'up, ... From Common Sense in the Household, 1871, page 465. | |
| Mrs. Beeton's Book of Household Management (1861) | Preserves and Jams |
2493.— APPLE AND BLACKBERRY JAM. Ingredients. — 4 Ibs. of apples, 2 Ibs. blackberries, 4^ Ibs. of preserving Method. — Pick the blackberries, put them into a stewjar ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Gulf City Cook Book (1878) | Preserves and Jellies |
In making preserves, procure firm, ripe fruit, as it is desirable to have the natural flavor of the fruit, which can not be obtained from hard, unripe fruit. Use the ... From Gulf City Cook Book, 1878, page 205. | |
| The Dixie Cook-Book (1883) | Preserves and Pickles |
BRANDIED PEACHES.---Put fine large freestone peaches into a weak solution of hot sodu-water only until the fur is losened sufficiently to rub off with a coarse cloth, ... From The Dixie Cook-Book, 1883, page 403. | |
| Mrs. Hale's New Cook Book (1857) | Preserves, Fruit, Jellies, Marmalade |
into a preserving-pan with water enough to Let them remain on the fire until the water sim mere well; then take off, and allow them to stand until halt cold, putting the ... From Mrs. Hale's New Cook Book, 1857, page 367. | |
| Mrs. Hale's New Cook Book (1857) | Preserves, Fruit, Jellies, Marmalade |
for dessert. should be quite ripe, and be found delicious dressed thus. A little lemon-juice may be added to the syrup, and the blanched kernels of 2 or 3 peach or ... From Mrs. Hale's New Cook Book, 1857, page 379. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Preserves, Jellies, Etc |
On the following day make a thin syrup with the remaining half of the sugar, and allow one pint of red currant juice to three pounds of strawberries. Mix the sugar and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 409. | |
| The Cook's Own Book (1832) | Preserves, Sweetmeats. &c |
All be preserved in a brass pan, which must 1x3 well scoured with sand and vinegar, washed with hot and wiped perfectly dry before it An iron plate or stove is ... From The Cook's Own Book, 1832, page 198. | |
| The New England Cook Book (1905) | Preserves.—Select |
rind which is firm, green, and thick; cut in any fanciful shape, such as leaves, stars, diamonds, etc. Then weigh, and to each pound of rind allow one and a half pounds ... From The New England Cook Book, 1905, page 265. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prium Preserves |
Allow equal weights sugar and plums; add sufficient water to Nhe sugar to make a thick syrup, boil, skim, and pour over the plums, (previously washed, pricked and placed ... From Buckeye Cookery and Practical Housekeeping, 1877, page 221. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Priums Piickled Like Olives |
Make a pickle of vinegar, mustard seed, and a little salt; heat it boiling hot, and pour it over green plums before they begin to turn or ripen; let them remain one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 234. | |
| The National Cookery Book (1876) | Prne-apple Jam |
Twist off the top and bottom leaves of the pine apples, an¢ cut them in quarters, lengthwise, leaving on the skins. Grate them on a coarse rater; the skin will enable ... From The National Cookery Book, 1876, page 316. | |
| Aunt Sammy's Radio Recipes (1927) | Prune Jam |
2 cups prunes. \}/2 pints water. 2 oranges. 1 lemon. Soak the prunes overnight in the water. Cook them for 10 minutes in the water in which they soaked, drain, and cut ... From Aunt Sammy's Radio Recipes, 1927, page 84. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put a |
layer of the tomato in an Dredge with salt and pepper, and dot butter here and there. Now put in a layer of crumbs. ingredients are used, having crumbs and butter for ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 252. | |
| Manual for Army Cooks (1896) | Put the |
pan over the fire; stir gradually into the pan one pint of boiling water or liquor in which the mutton was boiled; mix in a half cupful of chopped, pickled cucumbers or ... From Manual for Army Cooks, 1896, page 101. | |
| The Southern Cookbook (1912) | Put the |
spice, a quarter of a pound of mustard seed, and as much vinegar as you think enough for the quant, ity you are to pickle, into a large stone jar, and one ounce of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 190. | |
| The Dixie Cook-Book (1883) | Pyrer PICKLES |
Salt pickles down dry for ten days, soak in fresh water one day; pour off water, pluce in porcelain kettle, cover with water and vin - egar, and add a tea-spoon ... From The Dixie Cook-Book, 1883, page 266. | |
| Directions for Cookery, in Its Various Branches (1837) | Quarter the |
cabbage lengthways, and then slice it crossways. Lay a deep dish, sprinkle a handful of salt over it, coyer another dish, and let it lie twenty-four hours. Then drain it ... From Directions for Cookery, in Its Various Branches, 1837, page 228. | |
| The Cook's Own Book (1832) | Quin's |
(1) Half a pint of mushroom pickle, the same of walnut pickle, and three pounded of six bruised, and a teaspoonful of cayenne. Mix all together in a large bottle, shake ... From The Cook's Own Book, 1832, page 236. | |
| Mrs. Owen's Illinois Cook Book (1871) | Quince Jam |
Twelve ounces brown sugar to one pound of quince. Boil the fruit in as little water as possible, until the fruit will mash easily. water, mash the fruit with a spoon, ... From Mrs. Owen's Illinois Cook Book, 1871, page 338. | |
| Housekeeping in Old Virginia (1879) | Quince Jam |
Pour boiling water over them and let them remain till the skin rubs off easily. Then peel them and cut off the fair slices. To each pound put twelve ounces sugar, and ... From Housekeeping in Old Virginia, 1879, page 459. | |
| The Creole Cookery Book (1885) | Quince Jam |
Put equal weight of loaf sugar with the fruit; mash them well together, and stew them until they become sufficiently thick, which you can ascertain by cooling a little; ... From The Creole Cookery Book, 1885, page 220. | |
| The Virginia House-Wife (1824) | quince Marmalade |
Boil the quinces in water until soft; let them cool, and rub all the pulp through a sieve; put two pounds of it to one of sugar, pound a little cochineal, sift it ... From The Virginia House-Wife, 1824, page 212. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Quince Marmalade |
Wash and quarter them, put them on the fire, with a little water, and stew them till tender enough to rub through a sieve. strained, put to pulp, a pound of brown sugar, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 97. | |
| The Jewish Manual (1846) | Quince Marmalade |
Peel, cut into quarters, and core two pounds of sharp apples, and the same quantity of quinces; put them into a jar, with one pound of white sugar powdered and sprinkled ... From The Jewish Manual, 1846, page 192. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Quince Marmalade |
Take the quinces that you have boiled for jelly, mash them with a spoon. To a pound of quinces take a pound of sugar, boil them together until they. are well softened, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 140. | |
| Common Sense in the Household (1871) | Quince Marmalade |
»J« Pare, core, and slice the quinces, stewing the skins, coi'cs, and seed in a vessel by themselves, with just enough water When this has simmered long enough to ... From Common Sense in the Household, 1871, page 460. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Quince Marmalade |
Choose very ripe quinces; wash, pare and core; to each pound of fruit allow one pound of Boil the parings and cores together, with water enough to cover them, till; the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 410. | |
| Gulf City Cook Book (1878) | Quince Marmalade |
Wash and quarter the quinces, taking out the cores, but do not pare; put them in a kettle with sufficient water to stew in; until soft; run through a sieve, and to each ... From Gulf City Cook Book, 1878, page 209. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Quince Marmalade |
Cut up quinces—skins, cores and all, cover with water and boil until tender. Rub through a sieve, and to every pint of pulp add one pint of sugar. Boil two hours, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 343. | |
| The Dixie Cook-Book (1883) | Quince MARMALADE |
Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with just water enough to cover, ... From The Dixie Cook-Book, 1883, page 256. | |
| The Boston Cooking-School Cook Book (1896) | Quince Marmalade |
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces. Put into a preserving kettle, and add enough water to nearly cover. Cook ... From The Boston Cooking-School Cook Book, 1896, page 662. | |
| The Southern Cookbook (1912) | Quince Marmalade |
Pare and quarter quinces, weigh an equal quanty of sugar, to four [pounds latter put a of water, boil and skim, and keep against of quinces tolerably tender by the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 90. | |
| The New England Cook Book (1905) | Quince Marmalade.—Pare |
and core two dozen juicy pears and ten fine, ripe quinces. Add three-quarters of a pound of sugar to every pound of fruit and the juice of three lemons. Throw them into ... From The New England Cook Book, 1905, page 261. | |
| The New England Cook Book (1905) | Quince Marmalade.—Take |
ripe quinces; wash, pare and core them; to each pound of fruit allow one pound of loaf sugar. Boil the parings and cores together, with water enough to cover them, till ... From The New England Cook Book, 1905, page 261. | |
| Foods That Will Win the War and How to Cook Them (1918) | Quince or Pear Preserves |
1 lbs -feuit + lb. ginger root or 2 oz. crystalized ginger Steam or cook sliced and pared fruit in small amount of water Add ginger and corn syrup. Cook 20 minutes ... From Foods That Will Win the War and How to Cook Them, 1918, page 79. | |
| The Woman Suffrage Cook Book (1886) | Quince Preserve |
Ten pounds quinces, seven pounds pears, five pounds sugar, two quarts water; cook four and one-half hours. From The Woman Suffrage Cook Book, 1886, page 123. | |
| Gulf City Cook Book (1878) | Quince Preserves |
Pare and core the quinces, taking out the defective parts; cut in halves or quarters; place them in a preserving-kettle, with enough water to cover them; lay a plate ... From Gulf City Cook Book, 1878, page 208. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Quince Preserves |
Never use decayed fruit. Put quinces in a kettle of boiling water on the fire, well covered with water, and let boil until they are soft enough to stick a fork easily. ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 51. | |
| The Dixie Cook-Book (1883) | Quinnce and Apple Preserves |
Take equai weights of quinces and sugar, pare, core, leave whole or cut up, as preferred, boil till tender in water enough to cover, carefully take out and put on a ... From The Dixie Cook-Book, 1883, page 252. | |
| The Cook's Own Book (1832) | Qumt.s to Pickle |
cut d'./.cn quinces.-m.t: and put them, of water, and two |X)in;ds of honey, a lar^e saucepan; mix llieiu:, and.-et (hem on a -l..w f.r liali" an From The Cook's Own Book, 1832, page 215. | |
| Housekeeping in Old Virginia (1879) | Ragout Pickle |
2 gallons chopped cabbage. 2 gallons green or ripe tomatoes. 5 tablespoons of mustard, ground. 3 gills mustard-seed. 2 tablespoonfuls allspice. 292 KENTUOKY PICKLE ... From Housekeeping in Old Virginia, 1879, page 299. | |
| Gulf City Cook Book (1878) | Railroad Pickle |
Take one peck of cucumbers, cut them in pieces one inch thick, and four onions sliced. Lay these in a kettle, adding the following: Three ounces of turmeric, two pounds ... From Gulf City Cook Book, 1878, page 228. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Raspberry and Currant Jam combined/ |
Take an equal quantity of both kinds of fruit and squeeze the juice from them; measure the juice and put one pint of it to one-half pint of sugar; then put on to boil, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Raspberry and Currant Preserve |
6 lbs. currants 6 lbs. sugar 8 quarts raspberries Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook one hour, ... From The Boston Cooking-School Cook Book, 1896, page 669. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Raspberry Jam |
a of sugar to a pound of Mash the raspberries, and put them with the sugar into your preserving it slowly for an hour, skimming it well. Tie it up with brandy paper. All ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 102. | |
| The Good Housekeeper (1841) | Raspberry Jam |
Weigh equal proportions of pounded loaf (or lump) sugar and raspberries; put the fruit in a preserving pan, and with a silver spoon or flat wooden stick, bruise and mash ... From The Good Housekeeper, 1841, page 91. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Raspberry Jam |
Take a pound of fruit to a pound of sugar; put them together into the kettle, and boil it gently one hour, stirring it frequently. Put it up in jars, and let it stand ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 143. | |
| The National Cookery Book (1876) | Raspberry Jam |
Allow one pound of sugar to one of fruit. Boil the fruit and mash it, boil it again very quietly; then add the sugar, and let it simmer until a fine jam is formed. From The National Cookery Book, 1876, page 323. | |
| The Creole Cookery Book (1885) | Raspberry Jam |
Take the weight of raspberries and sugar; pick the berries very carefully, and lay them, with the sugar, in a stone jar over night; in the morning boil it until it ... From The Creole Cookery Book, 1885, page 217. | |
| The White House Cook Book (1887) | Raspberry Jam |
To FIVE or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add ... From The White House Cook Book, 1887, page 476. | |
| Aunt Babette's Cook Book (1889) | Raspberry Jam |
To five pounds of red raspberries (not too ripe) add five pounds of loaf sugar. Mash the whole well in a preserving kettle (to do this thoroughly use a potato masher). ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 458. | |
| The Southern Cookbook (1912) | Raspberry Jam |
Weigh equal quantities of fruit and sugar. Put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly. When most of the juice ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 86. | |
| The International Cook Book (1906) | Raspberry Marmalade |
Wipe nicely and core with an apple corer six fine, sound, not too ripe, apples. Lay them on a tin with one-half gill hot water. Fill the cavity of each with granulated ... From The International Cook Book, 1906, page 33. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Raspberry or Strawberry Jam |
For each pound of fruit allow a of the fruit in the kettle. Boil hard for add the sugar, and boil five minutes. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 343. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Raspberry Samp |
Y2 c samp 23-^ c milk or part water till liquid is taken up by samp which requires long, slow cooking. Add one tbsp oleo, one tsp butter, just as served; one-half tsp ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 54. | |
| Mrs. Hale's New Cook Book (1857) | Re-boil |
th » To cure Mutton Ham.—Cut a hind-quarter of good into the shape of a ham, pound 1 oz. of saltpetre, with coarse salt, and 4 oz. of brown sugar, rub the ham w ell this ... From Mrs. Hale's New Cook Book, 1857, page 198. | |
| Mrs. Hale's New Cook Book (1857) | Receipt').— For |
largo tongue, mix with half a pound of salt, two ounces of saltpetre, and three-quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the ... From Mrs. Hale's New Cook Book, 1857, page 189. | |
| Gulf City Cook Book (1878) | Regent Pickle |
Take two gallons each of cucumbers and cabbage, one pint of onions. Chop all these very fine; then add a quarter of a pint of salt, one pound of sugar, two ... From Gulf City Cook Book, 1878, page 230. | |
| Gulf City Cook Book (1878) | Ripe Cantaloup Pickle |
To three pounds of fruit add two pounds of sugar, one and a quarter pints of vinegar, a dozen cloves, a piece of cinnamon, four pieces of white ginger, a tea-spoonful ... From Gulf City Cook Book, 1878, page 224. | |
| The Boston Cooking-School Cook Book (1896) | Ripe Cucumber Pickle |
Cut cucumbers in halves lengthwise. Cover with alum' water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point, then let stand ... From The Boston Cooking-School Cook Book, 1896, page 672. | |
| Larkin Housewives' Cook Book (1915) | Ripe Cucumber Pickles |
Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling point; then let stand ... From Larkin Housewives' Cook Book, 1915, page 116. | |
| The White House Cook Book (1887) | Ripe Cucumber Pickles. |
PAKE and seed ripe cucumbers. Slice each cucumber lengthwise into four pieces, or cut it into fancy shapes, as preferred. Let them stand twenty-four hours covered with ... From The White House Cook Book, 1887, page 208. | |
| Camp Cookery (1910) | Risotto.—Fry a |
sliced onion brown in a tablespoonful of Add to a of hot water and half a pint of washed rice. Boil until soft, adding more hot water if needed. Heat half a pint canned ... From Camp Cookery, 1910, page 138. | |
| The Boston Cooking-School Cook Book (1896) | Rissoto Creole |
8 tablespoons butter 2^ cups highly seasoned 1 cup rice Brown Stock Canned pimentoes Melt butter in hot frying-pan, add rice, and stir constantly until rice is well ... From The Boston Cooking-School Cook Book, 1896, page 128. | |
| Ryzon Baking Book (1916) | Ryzon Cherry Paste |
level tablespoonfuls (i ounce) powdered gelatine. lyi cupfuls {2}4 gills) water. level cupfuls (l pound) sugar. \}i pound) preserved cherries. A few drops red color. ... From Ryzon Baking Book, 1916, page 82. | |
| Ryzon Baking Book (1916) | Ryzon Stuffed Dates |
Stoned dates. I egg white. I level teaspoonful Ryzon. 2 tablespoonfuls chopped preserved ginger. Confectioners' sugar. Pink sugar. Remove stones from desired number of ... From Ryzon Baking Book, 1916, page 83. | |
| The Woman Suffrage Cook Book (1886) | Salads, Pickles, Etc |
W of whole cloves, two tablespoonfuls.of allspice, four table spoonfuls white mustard seed, one tablespoonful of ground mustard, four teacupfuls of sugar, half ... From The Woman Suffrage Cook Book, 1886, page 63. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salpicon of Fruit |
This is served in glass punch or custard cups. In the bottom of each put a slice of orange, on this lay one-half of a fine white peach (if brandied, all the better); the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 104. | |
| The Cook's Own Book (1832) | Samphire, to Pickle |
Lay some samphire is in a pan, sprinkle it two or three handfuls of salt, and it with spring water, and let it lay for twenty-four hours; it into a large brass saucepan; ... From The Cook's Own Book, 1832, page 227. | |
| The White House Cook Book (1887) | Saucer Puddings |
Two TABLESPOONFULS of flour, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, ... From The White House Cook Book, 1887, page 444. | |
| Gulf City Cook Book (1878) | Scotch-orange Marmalade |
large, ripe oranges, and weigh them, and to pound of fruit allow one pound of crushed sugar. Pare off the yellow rind of half the oranges, and put it over the fire; ... From Gulf City Cook Book, 1878, page 212. | |
| Common Sense in the Household (1871) | Scour with |
sand, then set it over the fire, with a cupful of vinegar and a large handful of salt in it. Let this come to a boil, and scour the whole of the inside of the kettle ... From Common Sense in the Household, 1871, page 456. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from June to November |
1479.— CAULIFLOWER, CURRIED. See Vegetables Curry of, Recipe No. 1636. 1480.— CELERY. (Fr.— Cel6ri.) Method. — This vegetable is generally c^tcn raw, and is served with ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from November to February |
1248.— PICKLED POULTRY. Ingredients. — 2 or 3 fowls, 4 quarts of w.<.< r,. Ib. of common salt, 4 ozs. of brown sugar, } of an oz. of saltpetre. Method. — Boil the salt, ... From Mrs. Beeton's Book of Household Management, 1861, page 801. | |
| Common Sense in the Household (1871) | Sel^se |
2 qts. of ocliras, sliced thin. 1 qt. of tomatoes, also sliced. 4 tablespoonfuls of butter. 2 lbs. of beef, cut into small pieces. |- lb. ham or pickled pork, also cut ... From Common Sense in the Household, 1871, page 34. | |
| The Woman Suffrage Cook Book (1886) | Shaker Pickles |
Take half-grown cucumbers, wash and pack them in jars. Make a pickle of salt and water strong enough to bear up an egg, put a piece of alum in it, as large as a ' nutmeg ... From The Woman Suffrage Cook Book, 1886, page 64. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sherbets, or Water Ices |
Sherbets, or water ices, are made with the juice of fruit, water, and sugar. With a supply of canned fruit, or fruit syrup always at hand, a variety of delicious ... From Mrs. Lincoln's Boston Cook Book, 1884, page 393. | |
| Directions for Cookery, in Its Various Branches (1837) | Simmer the |
citrons in this two hours to green them. In the same manner you may preserve water-melon rind, or the rind of cantelopes. Cut these rinds stars, diamonds, crescents, ... From Directions for Cookery, in Its Various Branches, 1837, page 237. | |
| Common Sense in the Household (1871) | Sliced Cucumber Pickle |
( Very nice.) 2 dozen large cucumbers, sliced, and boiled in vinegar enough to cover them, one hour. Set aside in the hot vinegar. To each gallon of cold vinegar allow 1 ... From Common Sense in the Household, 1871, page 486. | |
| The White House Cook Book (1887) | Sliced Cucumber Pickle |
TAKE one gallon of medium-sized cucumbers, put them into a jar or pail. Put into enough ~boiling water to cover them a small handful of salt, turn it over them and cover ... From The White House Cook Book, 1887, page 202. | |
| Presbyterian Cook Book (1873) | Sliced Cucumber Pickles |
one peck of medium sized cucumbers, and one half dozen slice, and sprinkle lie or hours, then drain, and in for ten minutes, with the following spices: one half pound of ... From Presbyterian Cook Book, 1873, page 135. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemon and Pickle to Garnish |
Select the firmest and largest oysters allowing six or eight to each person, Drain in a colander and dry with a soft linen towel. Beat an egg thoroughly and mix with a ... From The Picayune Creole Cook Book, 1901, page 69. | |
| Housekeeping in Old Virginia (1879) | Sliced Lemon Preserves |
Take large, firm lemons, not quite ripe, cut in slices onequarter inch thick, and take out the seed. Soak in brine a week. Then soak several days in clear water, ... From Housekeeping in Old Virginia, 1879, page 455. | |
| The National Cookery Book (1876) | Sliced Pickled Cucumbers |
Pare and slic the cucumbers before they are too ripe lo every dozen cucumbers add two onions, sliced. Salt them well: cover ti | them close, and let tl 1em stand for ... From The National Cookery Book, 1876, page 341. | |
| Camp Cookery (1910) | Slumgullion.—When |
the commissariat is reduced to bacon, corned beef, and hardtack, try this sailor's dish, described by Jack London: Fry half a dozen of bacon, add fragments of hardtack, ... From Camp Cookery, 1910, page 114. | |
| The Dixie Cook-Book (1883) | Snow FLAKEs |
Grate a large cocoa-nut into a glass dish, and serve with cream, preserves, jellies or jams. From The Dixie Cook-Book, 1883, page 169. | |
| California Mexican-Spanish Cook Book (1914) | Sopa de Frijoles |
Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, two ripe chiles (fresh or canned), one quart canned tomatoes, two ... From California Mexican-Spanish Cook Book, 1914, page 39. | |
| Gulf City Cook Book (1878) | Sour-orange Marmalade |
Hasp the orange on a vegetable grater to remove the deep yellow. Then peel the oranges; quai'ter the peel, and until tender enough to pierce with a straw. change the ... From Gulf City Cook Book, 1878, page 212. | |
| Common Sense in the Household (1871) | Souse of Pigs' Ears and Feet |
the ears and feet cover them with water slightly salted, and boil until tender. Pack in stone jars while hot, and cover while you make ready the pickle. To half a gallon ... From Common Sense in the Household, 1871, page 136. | |
| The Dixie Cook-Book (1883) | Spanisa PIckLEs |
One dozen cucumbers, four heads of cabbage, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one ... From The Dixie Cook-Book, 1883, page 267. | |
| Gulf City Cook Book (1878) | Spanish Pickle |
One peck of cucumbers, one half peck of green tomatoes, four cabbages, three handfuls of onions, eight pods of green pepper—all these chopped fine; three quarters of a ... From Gulf City Cook Book, 1878, page 226. | |
| Housekeeping in Old Virginia (1879) | Spanish Pickle |
4 dozen large cucumbers. 4 large green peppers. ■|- peck onions. Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. ... From Housekeeping in Old Virginia, 1879, page 301. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Pickle |
Heat quart apple vinegar, add tablespoon salt, twenty cloves, two tablespoons aregano, two of cominos, boil five minutes, let cool, pour over small red and green chiles ... From California Mexican-Spanish Cook Book, 1914, page 65. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Pickles |
1 peck green tomatoes, i^ oz. peppercorns thinly sliced i^ cup brown mustard seed 4 onions, thinly sliced 1 lb. brown sugar 1 cup salt 4 green peppers, finely % oz. ... From The Boston Cooking-School Cook Book, 1896, page 673. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SpantsH PIcKLEs |
One dozen cucumbers, four heads of cabbages, one peck green tomatoes, one dozen onions, three ounces white mustard seed, one ounce celery seed, one ounce turmeric, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 234. | |
| Larkin Housewives' Cook Book (1915) | Spiced Cucumber Pickles |
To one gallon Larkin Vinegar add one cup each mustard, black salt and sugar. Put into a jar and mix well. the cucumbers and wipe dry. Place in the vinegar. is enpugh for ... From Larkin Housewives' Cook Book, 1915, page 116. | |
| The Kansas Home Cook-Book (1874) | Spiced Currants |
Mrs. Annie K. Townsend, St. Joseph, Mo, To of ripe add of sugar, one vinegar, and ground spice to your taste; boil one Put into jars and cover as other preserves. They ... From The Kansas Home Cook-Book, 1874, page 116. | |
| Aunt Babette's Cook Book (1889) | Spiced or Pickled Apples |
Pare the apples, " Pound Sweets " are best; crab apples may be pickled the same way, but do not pare. Leave on the stems and put into a kettle with alternate layers of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 514. | |
| Aunt Babette's Cook Book (1889) | Spiced or Pickled Cherries |
Take the largest and freshest red cherries you can get, and pack them in glass fruit jars, stems and all. Put little splints of wood across the tops of the fruit to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 514. | |
| Aunt Babette's Cook Book (1889) | Stea.wberry Marmalade |
To every pound of fruit allow one pound and a half of sugar. Boil the sugar until it is thick syrup, throw in the berries and boil until it is quite thick. Put away like jam. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 454. | |
| The Jewish Manual (1846) | Stewed Pippins |
Peel the pippins and stew them gently with a little water, white sugar, and a little lemon peel; preserve is usually used to ornament the top of each apple; they should, ... From The Jewish Manual, 1846, page 180. | |
| Fifty-Two Sunday Dinners (1913) | Stewed Rhubarb |
Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just ... From Fifty-Two Sunday Dinners, 1913, page 68. | |
| The New England Cook Book (1905) | Stir in |
six pounds of the bestwhite sugar; return to the fire, and boil fast, stirring constantly half an hour or until thick. Grape Marmalade.—Put green grapes into a ... From The New England Cook Book, 1905, page 262. | |
| Housekeeping in Old Virginia (1879) | Stkawberry Preserves |
Cap the berries. Put one and a half pounds sugar to each pound fruit. Let them stand two or three hours, and then boil thirty minutes. From Housekeeping in Old Virginia, 1879, page 460. | |
| The Jewish Manual (1846) | Strawberries Preserved Whole |
Weigh an equal quantity of fruit and white sugar powdered, sift all the sugar over the fruit, so that half of it shall equally be covered, let it lay till the next day, ... From The Jewish Manual, 1846, page 193. | |
| The White House Cook Book (1887) | Strawberry and Raspberry Syrup |
MASH the fresh fruit, express the juice and to each quart add three and a half pounds of granulated sugar. The juice* heated to 180° Fahrenheit, and strained or filtered ... From The White House Cook Book, 1887, page 509. | |
| The Jewish Manual (1846) | Strawberry Jam |
Bruise gently, with the back of a wooden spoon, six pounds of fine fresh fruit, and boil them with very little water for twenty minutes, stirring until the fruit and ... From The Jewish Manual, 1846, page 194. | |
| Common Sense in the Household (1871) | Strawberry Jam |
*J« For every pound of fruit three-quarters of a pound of pint red cxirrant juice to every 4 pounds strawberries. Boil the juice of the currants with the strawberries ... From Common Sense in the Household, 1871, page 466. | |
| Housekeeping in Old Virginia (1879) | Strawberry Jam |
Cap and wash the berries, and put them on to stew with a very small quantity of water. Stir constantly. When thoroughly done and mashed to a soft pulp, add one pound ... From Housekeeping in Old Virginia, 1879, page 460. | |
| The White House Cook Book (1887) | Strawberry Jam |
To EACH pound of fine and not too ripe berries, allow three-quarters of a pound of sugar. Put them into a preserving pan and stir gently, not to break up the fruit; ... From The White House Cook Book, 1887, page 475. | |
| Aunt Babette's Cook Book (1889) | Strawberry Jam |
Take th-re quarters of a pouiid of sugar to every pound of berries, and a cup of currant juice to every two pounds of fruit. Set the sugar and juice on to boil, skim off ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 453. | |
| Aunt Sammy's Radio Recipes (1927) | Strawberry Jam |
4 quarts strawberries. I 2 to 3 tablespoons lemon juice. Wash the berries thoroughly, drain, cap, and pick out the largest. Take about 1 quart of the smaller fruit, ... From Aunt Sammy's Radio Recipes, 1927, page 84. | |
| Mrs. Hale's New Cook Book (1857) | Strawberry Jam.—Allow |
weights of pounded of strawberries; mash them in the preserving-pan, and mix the sugar well with it; stir, scum, and boil it for 20 Currant Jam.—Allow equal weight of ... From Mrs. Hale's New Cook Book, 1857, page 373. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Strawberry Parfait |
i quart of crearn i pint of canned strawberries or a half-pint of strawberry juice Whip the cream to a froth, as directed in Cafe Parfait, then add the strawberry juice ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 471. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Strawberry Pickles |
Place strawberries in bottom of jar, add a layer of cinnamon and cloves, {'-en berries, and so on; pour over it a syrup made of two coffee+.s cider vinegar, and three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 239. | |
| The Dixie Cook-Book (1883) | Strawberry Pickles |
Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three ... From The Dixie Cook-Book, 1883, page 272. | |
| Gulf City Cook Book (1878) | Strawberry Preserves |
Stem and wash the fruit carefully, and to every pound of fruit allow a pound of loaf-sugar. Put in a kettle a layer of fruit and a layer of sugar; let stand about an ... From Gulf City Cook Book, 1878, page 207. | |
| The Dixie Cook-Book (1883) | Strawberry Preserves |
Put two pounds of sugar in a bright tin-pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar is dissolved and hot, put in ... From The Dixie Cook-Book, 1883, page 253. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Preserves |
Pick over, wash, drain, and hull strawberries; then weigh. Fill glass jars with berries. Make a syrup same as for Damson Preserve, cooking the syrup fifteen minutes. Add ... From The Boston Cooking-School Cook Book, 1896, page 668. | |
| Larkin Housewives' Cook Book (1915) | Strawberry Preserves |
Weigh the strawberries, take as much sugar as fruit, put on stove, bring to a boil, have large meat platters ready to pu^ fruit on and stand in the sun all day. The sun ... From Larkin Housewives' Cook Book, 1915, page 121. | |
| The Dixie Cook-Book (1883) | Strawberry Savce |
Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the ... From The Dixie Cook-Book, 1883, page 246. | |
| Manual for Army Cooks (1896) | Stzw, with Canned Meats |
Peel and slice the potatoes and onions; put them in the camp kettle, season with pepper and salt, pour in sufficient water to cover them, and stew gently, keeping the ... From Manual for Army Cooks, 1896, page 265. | |
| The Cook's Own Book (1832) | Sugar Ruffs |
A pound of pounded and sifted loaf sugar beaten the whites of three eggs, and oil of cinnamon, lemons, or orange-flower water, and in as the meringues, served in a ... From The Cook's Own Book, 1832, page 264. | |
| The National Cookery Book (1876) | Sweer Pickle Cantaloupe |
Us firm, ripe cantalo 1pes; pe l and slice them, put them in a jar and cover them witl trol ppl vinegar; let them stand for about twelve hours, then take the cantalo pe ... From The National Cookery Book, 1876, page 343. | |
| Presbyterian Cook Book (1873) | Sweet Ceab Pickles |
Pat half a bushel of crab apples in a kettle with vinegar enough to cover them, and cook until tender; then take them out of the vinegar and put them in jars. Measure ... From Presbyterian Cook Book, 1873, page 141. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sweet Cucumber Mangoes |
large pickled cucumbers, open them with a knife on one side to within half an inch of each end. Scrape out the inside with your fingers, then sprinkle them inside with ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 40. | |
| Housekeeping in Old Virginia (1879) | Sweet Cucumber Pickle |
Slice cucumbers and soak in brine a week; then soak in salt water until the salt is extracted sufficiently. Boil in strong alum water half an hour, then in ginger tea ... From Housekeeping in Old Virginia, 1879, page 277. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweet Cucumber Pickle |
Soak the cucumbers in a brine for two weeks; drain, and slice lengthwise. Cook in a syrup made by cooking six pounds sugar and four quarts of vinegar; Keep in tightly covered crock. From Lowney's Cook Book, Illustrated in Colors, 1907, page 356. | |
| Housekeeping in Old Virginia (1879) | Sweet Pickle |
Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen ... From Housekeeping in Old Virginia, 1879, page 298. | |
| Aunt Sammy's Radio Recipes (1927) | Sweet Pickle |
60 firm dill pickles. 12 peeled garlic buttons. 3 pints cider vinegar. 1 pint tarragon vinegar. 3^ cup whole allspice. }/i cup whole black pepper, or 6 hot red pepper ... From Aunt Sammy's Radio Recipes, 1927, page 88. | |
| The White House Cook Book (1887) | Sweet Pickle for Fruit |
MOST of the recipes for making a sweet pickle for fruit, such as cling-stone peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give that which ... From The White House Cook Book, 1887, page 210. | |
| La Cuisine Creole (1885) | Sweet Pickle of Figs |
Put the figs in brine at night; in the morning, or after being in brine about twelve hours, take them out, wash off the salt, and put them in alum water for three hours. ... From La Cuisine Creole, 1885, page 118. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sweet Pickle Peach |
Use the cling stone peach, taking as many as you may want to pickle. Have your vinegar boiling hot, and drop your peaches it, letting them remain in the hot vinegar for ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 45. | |
| Housekeeping in Old Virginia (1879) | Sweet Pickle Peaches |
Powder cloves, mace, and allspice, and mix well together.. To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil ... From Housekeeping in Old Virginia, 1879, page 294. | |
| The Creole Cookery Book (1885) | Sweet Pickle Peaches |
Six Ibs. of peaches to 3 Ibs. of sugar, 1 quart of vinegar; in making the syrup add allspice, cloves and mace to the taste; after the syrup is formed, throw in the fruit ... From The Creole Cookery Book, 1885, page 232. | |
| Housekeeping in Old Virginia (1879) | Sweet Pickle. |
4 pints vinegar, very clear. 4 pints sugar. 1 ounce cinnamon. Put all to boil, then drop in the melons, as much as the vi/iegar will cover, and boil fifteen minutes. Put ... From Housekeeping in Old Virginia, 1879, page 295. | |
| Larkin Housewives' Cook Book (1915) | Sweet Pickled Cherries |
Stone and cover any amount of cherries with vinegar. Let stand all night. In the morning drain off vinegar, put cherries* into stone jar and add one pound sugar to every ... From Larkin Housewives' Cook Book, 1915, page 115. | |
| Gulf City Cook Book (1878) | Sweet Pickled Figs—no |
Pluck ripe, but not full-ripe figs, stems on. Put in a jar; sprinkle on salt—one half pound to a peck of fruit. boiling water sufficient to cover figs, then let it stand ... From Gulf City Cook Book, 1878, page 222. | |
| Gulf City Cook Book (1878) | Sweet Pickled Peaches |
Eemove the skin from the peaches by making a mixture of boiling water and concentrated lye. Put in the peaches and let them remain until the rough skin begins to ... From Gulf City Cook Book, 1878, page 223. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweet Pickled Watermelon |
4 tablespoons cinnamon sticks 4 tablespoons cloves (whole) watermelon Cut skin from watermelon; cut rind into small pieces about two inches square; cover with water and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 356. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sweet Pickles |
Eight pounds of fruit, four pounds of best brown sugar, one quart of vinegar, and one cup of mixed whole spices, — stick cinnamon, cassia buds, allspice, and cloves; ... From Mrs. Lincoln's Boston Cook Book, 1884, page 421. | |
| The Picayune Creole Cook Book (1901) | Sweet Pickles |
Cornichons Sucrés. 100 Small Cucumbers. 3 Dozen Black Pepovers. 1 Dozen Allspice. 1 Dozen Blades of Mace. 3 Dozen Cloves. 1 Galion of Bolling Vinevar. “Vash the ... From The Picayune Creole Cook Book, 1901, page 359. | |
| Gulf City Cook Book (1878) | Sweet Plum Pickle |
To ten quarts of ripe plums use seven pounds of sugar, one pint of strong vinegar, half ounce each of allspice and mace, and two grated nutmegs. Make a sirup of the ... From Gulf City Cook Book, 1878, page 224. | |
| La Cuisine Creole (1885) | Sweet Plum Pickle |
Take eight pounds of fruit, four pounds of sugar, two quarts of vinegar, one ounce of cinnamon and one of cloves. Boil the vinegar, sugar and spices together; skim it ... From La Cuisine Creole, 1885, page 119. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sweet Watermelon Hind Pickle |
Take the melon rind and scrape all the meat from the inside, and then carefully slice all the outside of rind from the white part of the rind, then lay or cover the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 46. | |
| Housekeeping in Old Virginia (1879) | Sweet Watermelon Pickle |
Trim the rinds nicely, being careful to cut off the hard coating with the outer green. Weigh ten pounds rind and throw it in a kettle, and cover with soft water; let ... From Housekeeping in Old Virginia, 1879, page 296. | |
| Gulf City Cook Book (1878) | Sweet-pickle Peaches |
Take seven pounds of fruit, three pounds of sugar, and one pint of vinegar. boiling, put in the fruit; add a few cloves, spice, and some cinnamon; put these in a muslin ... From Gulf City Cook Book, 1878, page 223. | |
| Housekeeping in Old Virginia (1879) | Sweetmeat Preserves |
Cut the rind in any shapes fancied (such as flowers, fruits, leaves, grapes, fish, etc.), put it in brine strong enough to float an egg, cover closely with grape leaves, ... From Housekeeping in Old Virginia, 1879, page 452. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Syow FLAkEs |
Grate a large cocoa-nut into a glass dish, and serve with cream, preserves, jellies, or jams. From Buckeye Cookery and Practical Housekeeping, 1877, page 143. | |
| Foods That Will Win the War and How to Cook Them (1918) | Syrup for Preserved Fruit |
2 cups crystal corn syrup For each three pounds of fruit Use same as water and sugar syrup. From Foods That Will Win the War and How to Cook Them, 1918, page 80. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Syrup for Preserves |
To every pound of sugar add one gill of water, and let it stand it is For every twelve pounds allow half an of Russian isinglass. Dissolve the isinglass by pouring over ... From Mrs. Porter's New Southern Cookery Book, 1871, page 404. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Syrups for Preserves |
To ten pounds of sugar add pints of clear water, hot or cold. it commences to boil skim the froth from it with a spoon, and let it boil until the froth ceases to ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 51. | |
| Mrs. Beeton's Book of Household Management (1861) | T Ananas |
Ingredients. — i preserved pineapple, i pint of syrup No. 2231 or 2232, the juice of i lemon. Method. — Make the syrup as directed. Pound the pineapple or chop it ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Kansas Home Cook-Book (1874) | T. Anthony |
Ingredients of the pickle for one hundred of six gallons; (pure), molasses, one quart; saltpetre, three; pearlash, one ounce. First add the saltpetre to the water, and ... From The Kansas Home Cook-Book, 1874, page 72. | |
| German National Cookery for American Kitchens (1904) | T.— Preserved and Dried Fruits |
and Vegetables. 1. Rules to be observed in Preserving Fruits. Particular care should be taken that all fruit which is to be preserved is well cleaned, and when possible ... From German National Cookery for American Kitchens, 1904, page 486. | |
| Gulf City Cook Book (1878) | Take the |
yelks of six hard-boiled eggs and cream them sweet-oil, mustard, walnut catchup, Worcestershire pepper, and vinegar to Pickle chopped fine improves it. From Gulf City Cook Book, 1878, page 89. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tapioca Blanc Mange |
Half a pound of tapioca soaked an hour in one of milk, and till tender; to taste, and put into a mould cold, turn it out, and serve with strawberry or raspberry jam ... From Mrs. Porter's New Southern Cookery Book, 1871, page 372. | |
| Mrs. Hale's New Cook Book (1857) | Tartlets.—Are |
always so called when made of a small and uncovered with a crust; nor should preserved fruit of any kind be put under The is made stiff enough to support the contents, ... From Mrs. Hale's New Cook Book, 1857, page 312. | |
| Mrs. Hale's New Cook Book (1857) | Tc Preserve |
Onions.—Onions should be pulled up as soon as their tops are nearly dead, or they will push out fresh roots rain, which greatly injure bulbs, and prevenu iheir keeping ... From Mrs. Hale's New Cook Book, 1857, page 275. | |
| Gulf City Cook Book (1878) | The Acorns |
are the only Stoves made with this admirable arrangement, to prevent the over-heating of the oven under the fire-box, preserve the fire-back, keep the air in the oven ... From Gulf City Cook Book, 1878, page 318. | |
| Mrs. Hale's New Cook Book (1857) | The Dairy |
General remarks. Care of milk, Devonshire method of scalding To make butter, • To salt butter. • To make up butter. • Butter in bot weather. Butter in winter. To cure ... From Mrs. Hale's New Cook Book, 1857, page 22. | |
| Fifty-Two Sunday Dinners (1913) | The General Care of Cottolene |
Exercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would ... From Fifty-Two Sunday Dinners, 1913, page 10. | |
| Mrs. Porter's New Southern Cookery Book (1871) | The Hidden Mountain.—a Pretty Dish |
Six eggs, a few slices of citron, sugar to three-quarters of a pint of cream, a layer of any kind of jam; the whites and separately; then mix them and again, adding a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 375. | |
| The New England Cook Book (1905) | The House Wifes Librae K |
Pickled Onions.—Select small white onions, put them ovcithe fire in cold water with a handful of the water becomes scalding hot, take them out and peel off the skins, ... From The New England Cook Book, 1905, page 280. | |
| The Picayune Creole Cook Book (1901) | The Left-Over Boutllt |
3 Large Onions. 6 Shallots. 1 Clove of Garlic. 1 Sprig of Thyme, 1 Bay Leaf. 2 Pickles. 1 Tablespoor.ful of Flour. 1 Tablespoon‘ul of Butter. This is a favorite way the ... From The Picayune Creole Cook Book, 1901, page 41. | |
| Mrs. Hale's New Cook Book (1857) | The Store Closet |
Store Sauces of many kinds—Pickles of various so’ts— Vinegar —Making of various sorts. Sauces.—A well-selected stock of these will always prove a convenient resource for ... From Mrs. Hale's New Cook Book, 1857, page 242. | |
| Mrs. Hale's New Cook Book (1857) | The Stork |
bell-metal vessels, which, when is put into them, be come highly poisonous. If spices be not mixed among the pickle, put into the kettl* in a thin muslin bag allspice, ... From Mrs. Hale's New Cook Book, 1857, page 247. | |
| The Southern Cookbook (1912) | Third Way |
Hang the ham and sprinkle with salt as above, then rub it daily with the following in fine powder: of salt, the same of bay salt, two ounces of saltpetre, and two of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 163. | |
| The White House Cook Book (1887) | tjit Bi Anc Mange |
STEW nice, fresh fruit (cherries, raspberries and strawberries being the best), or canned ones will do; strain off the juice and sweeten to taste; place it over the fire ... From The White House Cook Book, 1887, page 396. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Boil Them |
In soft water will preserve the color best of such as are green. If you only have hard water put to it a teaspoonful of soda. From Mrs. Owen's Illinois Cook Book, 1871, page 98. | |
| Larkin Housewives' Cook Book (1915) | To Can Fruit |
The important points in canning are to have the fruit in good condition, the syrup clear, rightly proportioned and hot, the jars hot before putting in the fruit and then ... From Larkin Housewives' Cook Book, 1915, page 118. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To clean Stone Hearths and Stoves |
If you wish to preserve the original color of free stone hearths, wash them in clear water, then rub them with a stone of the same kind pounded let it remain until dry, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 126. | |
| The Woman Suffrage Cook Book (1886) | To Cook Cranberries |
. For every quart cranberries take one pint water and one pint sugar. ■ Have the water in your preserve kettle (porce lain lined) boiL Add the sugar, stir well and boil ... From The Woman Suffrage Cook Book, 1886, page 119. | |
| Mrs. Owen's Illinois Cook Book (1871) | To MaJte a Sen's Nest |
Get eggs, make a hole at one end and empty out the egg; fill the shells with blanc mange; when stiff and cold take off the shells; pare the yellow rind from six lemons, ... From Mrs. Owen's Illinois Cook Book, 1871, page 304. | |
| The Virginia House-Wife (1824) | To Make a Hen’s Nest |
Get five small eggs, make a hole at one end and empty ‘the shells, fill them with blane mange, when stiff and cold, take off Q 2 the shells; pare the yellow rind very ... From The Virginia House-Wife, 1824, page 201. | |
| La Cuisine Creole (1885) | To Make Preserves |
Most fruits are much easier preserved than jellied. Weigh the fruit, and to each pound of fruit the usual rule is a pound of sugar; make a syrup of the sugar with a half ... From La Cuisine Creole, 1885, page 217. | |
| La Cuisine Creole (1885) | To Make Watermelon Preserves |
Take the firm outside rind of the watermelon; scrape off the green and cut out the soft inside; cut the rind into any shapes you choose, stars, crescents, diamonds, etc. ... From La Cuisine Creole, 1885, page 223. | |
| Presbyterian Cook Book (1873) | To Pickle ^asturtions |
Take green nasturtions fresh from the vines ] put them in salt and water for one day in a napkin. Put them in glass jars and cover with strong vinegar; keep the bottles ... From Presbyterian Cook Book, 1873, page 142. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Pickle Artichokes |
Soak the artichokes in salt and water, a week, then drain and rub them, till you get all the skin ofT, turn boiling vinegar on them, spiced with pepper corns and mace, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Butternuts |
nuts are in the state for pickling when the shell is soft, and when they are so young that the outer skin can be penetrated by the head of a pin. gathered when the sun ... From Directions for Cookery, in Its Various Branches, 1837, page 220. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Cauliflowers |
Take the whitest and closest full-grown cauliflowers; cut off the thick stalk, and split the blossom or flower part into eight or ten pieces. Spread them on a large ... From Directions for Cookery, in Its Various Branches, 1837, page 227. | |
| The Virginia House-Wife (1824) | To Pickle Cucumbers |
Gather them full grown, but quite young; take off the green rind, and slice them tolerably thick; puta layer ina deep dish, strew ever it some chopped onion and salt, do ... From The Virginia House-Wife, 1824, page 219. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Cucumbers |
Cucumbers for pickling should be very small, and as free from spots as possible. Make a brine of salt and water strong enough to bear an egg. Pour it over your ... From Directions for Cookery, in Its Various Branches, 1837, page 215. | |
| La Cuisine Creole (1885) | To Pickle Cucumbers Plain Without Spices |
Take one hundred small cucumbers, or more, if you wish, salt them freely, and let them remain eight or ten hours; then drain them, put them into boiling vinegar enough ... From La Cuisine Creole, 1885, page 116. | |
| Housekeeping in Old Virginia (1879) | To Pickle Damsons |
Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, halfounce cloves, half-ounce allspice. With one quart ... From Housekeeping in Old Virginia, 1879, page 298. | |
| The Virginia House-Wife (1824) | To Pickle English Walnuts |
The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and water on and let them be covered with it nine days, ... From The Virginia House-Wife, 1824, page 224. | |
| The Virginia House-Wife (1824) | To Pickle Green Nectarines or Apricots |
Gather them while the shell is soft; green them with salt and water, as before directed; S$ 2 when a good green, soak them in plain vinegar for a fortnight, and put them ... From The Virginia House-Wife, 1824, page 225. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Green Peppers |
The bell is the for pieklinn;, and gathered when young. Slit one side, and take out the core, so as not to injure the shell of the pepper. changing the water every day ... From Directions for Cookery, in Its Various Branches, 1837, page 220. | |
| Housekeeping in Old Virginia (1879) | To Pickle Martinas |
Take one gallon pot full of martinas. Make a brine strong enough to bear an Qg^; keep them covered for ten days. Take them out and wash them in cold water, then put them ... From Housekeeping in Old Virginia, 1879, page 289. | |
| Housekeeping in Old Virginia (1879) | To Pickle Martinas |
Put the martinas in a strong brine of salt and water, let them remain a week or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish ... From Housekeeping in Old Virginia, 1879, page 290. | |
| The Virginia House-Wife (1824) | To Pickle Nastertiums |
Gather the berries when full grown, but young, put them in a pot, pour boiling salt and water on, and Jet them stand three or four days; then drain off the water, and ... From The Virginia House-Wife, 1824, page 223. | |
| Presbyterian Cook Book (1873) | To Pickle Pears Whole |
E. A. E. Take three pounds of pears; peel them and cut out the ends, leaving the stems in; put them into a preserving kettle, with one quart of water, and boil until a ... From Presbyterian Cook Book, 1873, page 142. | |
| The Virginia House-Wife (1824) | To Pickle Pepper |
Gather the large bell pepper when quite young, leave the seeds in and the stem on, cut a slit in one side, between the large veins, to let the water in; pour boiling ... From The Virginia House-Wife, 1824, page 224. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Pickle Peppers |
If you do not like them fiery, take out the seeds, they should be taken out carefully with a penknife, so as not to mangle the pepper. Soak them in salt and water, eight ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 53. | |
| The Virginia House-Wife (1824) | To Pickle Radish Pods |
Cut them in nice bunches as soon as they are fully formed; they must be young and tender: pour boiling salt and water on them, cover with a thick cloth and pewter plate, ... From The Virginia House-Wife, 1824, page 223. | |
| Housekeeping in Old Virginia (1879) | To Pickle Ripe Cucumbers |
Take them yellow, but not too ripe, scrape the seeds well out; lay them in salt and water twenty-four hours, then make syrup same as for peaches; in a week scald the vinegar again. From Housekeeping in Old Virginia, 1879, page 277. | |
| Housekeeping in Old Virginia (1879) | To Pickle Rock |
Cut a rock-fish into pieces and put in a kettle with sufficient water to cover it. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves ... From Housekeeping in Old Virginia, 1879, page 110. | |
| The Virginia House-Wife (1824) | To Pickle Sturgeon |
The best sturgeons are the small ones, about four feet long without the head, and the best part is the one next to the tail. After the sturgeon is split through the back ... From The Virginia House-Wife, 1824, page 120. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Tomatas |
Take a peck of tomatas, (the small round ones are best for pickling,) and prick every one with a fork. Put them into a broad stone or earthen vessel, and sprinkle salt ... From Directions for Cookery, in Its Various Branches, 1837, page 225. | |
| The Creole Cookery Book (1885) | To Pickle Tongues |
Take a beef’s tongue, rub it with 1 pound of white salt, 1 ounce of saltpetre, 4 pound of coarse salt; rub it well and turn it every day in the pickle for 2 weeks; this ... From The Creole Cookery Book, 1885, page 85. | |
| Housekeeping in Old Virginia (1879) | To Pickle Walnuts |
After the "walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them ... From Housekeeping in Old Virginia, 1879, page 288. | |
| The Southern Cookbook (1912) | To Pickle Walnuts |
When they will bear a pin to go into them, put on a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. It must be well skimmed ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 193. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Walnuts Black |
The walnuts should be gathered while young and soft, (so that you can easily run a pin through them,) and when the sun is upon them. Rub them with a coarse flannel or ... From Directions for Cookery, in Its Various Branches, 1837, page 221. | |
| The Creole Cookery Book (1885) | To Pickle Walnuts White |
Pare green walnuts very thin till the white appears; then throw them into spring water with a handful of salt; keep them under water 6 hours; then put them ina stewpan ... From The Creole Cookery Book, 1885, page 226. | |
| Directions for Cookery, in Its Various Branches (1837) | To Prepare Fresh Pine-apples.—cut |
top and bottom and pare off the rind. Then cut the pine-apples in round slices half an inch thick, and put them a deep dish, sprinkling every slice with powdered ... From Directions for Cookery, in Its Various Branches, 1837, page 243. | |
| The White House Cook Book (1887) | To Preserve and Dry Greengages |
To EVERY pound of sugar allow one p6und of fruit, one quarter pint of water. For this purpose, the fruit must be used before it is quite ripe and part of the stalk must ... From The White House Cook Book, 1887, page 468. | |
| The National Cookery Book (1876) | To PreseRVE ApPLes FoR Datty USE |
mx lect large firm appli Ss, pare and core the m, and al ow threequarters of a pound of pulverized sugar to one pound of fruit. Put the sugar on the fire in a preserving ... From The National Cookery Book, 1876, page 325. | |
| The White House Cook Book (1887) | To Preserve Berries Whole. |
BUY the fruit when not too ripe, pick over immediately, wash if absolutely necessary and put in glass jars, filling each one about twothirds full. Put in the preserving ... From The White House Cook Book, 1887, page 465. | |
| Gulf City Cook Book (1878) | To Preserve Blue Figs |
Peel, and throw into a solution of lime-water (one tablespoonful of air-slacked lime to half a bucket of water). Let them remain for nearly an hour; drain well. To every ... From Gulf City Cook Book, 1878, page 206. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Cherries |
Take large ripe morella cherries; weigh them, and to each pound allow a pound of loaf-sugar. Stone the cherries, (opening them with a sharp quill,) and save that comes ... From Directions for Cookery, in Its Various Branches, 1837, page 270. | |
| The Kansas Home Cook-Book (1874) | To Preserve Cider Sweet |
barrel of cider put one pound of mustard seed, two pounds of raisins, and onefourth of a pound of stick cinnamon. From The Kansas Home Cook-Book, 1874, page 306. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Citrons |
Pare off the outer skin of some fine citrons, and cut them into quarters. Take out the middle. You may divide each quarter into several pieces. Lay them for four or five ... From Directions for Cookery, in Its Various Branches, 1837, page 236. | |
| Mrs. Beeton's Book of Household Management (1861) | To Preserve Cut Flowers |
A bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a. little charcoal has been ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Preserve Cymbelines |
or Mock Citron. Cut and scrape the rinds of cymbelines, in strong salt and water, let them remain in it a week, then in fair water three clays, changing the water every ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 99. | |
| The National Cookery Book (1876) | To Preserve Damsons |
One pound of sugar to one of fruit. Put on the sugar first, with a little water; when it is hot, add th fruit and Jet it boil until quite red, Take out the damsons and ... From The National Cookery Book, 1876, page 324. | |
| The National Cookery Book (1876) | To Preserve Eca Pivums |
Weigh four pounds of plums and wash them in e ld wate r, ttle stems upon them. For every pound of fruit allow a pound of sugar. Put the sugar ona preserving kettle, with ... From The National Cookery Book, 1876, page 324. | |
| The National Cookery Book (1876) | To Preserve Fox-grapes |
Split each grape and take out the seeds; pour boiling water over them, add a pinch of alum, scatter a few among them, and cove m close. Let them st be me ye llow; then ... From The National Cookery Book, 1876, page 316. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Preserve Fruit for Family Desserts |
Gather cherries or plums of any sort, and American apples, when ripe, lay them in small jars that will hold a pound; strew over each jar six ounces of loaf sugar, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 115. | |
| The White House Cook Book (1887) | To Preserve Fruit Without Sugar |
CHERRIES,, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner— to be used the same as fresh fruit. Gather the ... From The White House Cook Book, 1887, page 470. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Preserve Fruits for Winter Use—it Is |
necessary to observe that the boiling of sugar constitutes, more or less, the chief art of the confectioner, and those who are not practised in this, and preserve only ... From Jewish Cookery Book, on Principles of Economy, 1871, page 114. | |
| The Southern Cookbook (1912) | To Preserve Gilding and Clean it |
It is not possible to prevent flies from staining the gilding without covering it, before which blow off the dust, and pass a feather or clean brush over it, then strips ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 139. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Preserve Gilding and Clean It.—it Is Not |
possible to prevent flies from staining the gilding without covering it; before which blow off the light dust, and pass a feather or clean brush over it; then with ... From Jewish Cookery Book, on Principles of Economy, 1871, page 166. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Preserve Ginger |
Take green ginger, and soak it until you can scrape off the outside, when scraped, soak it in salt and water one day, it out of the salt and water, and it Make a syrup ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 99. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Ginger |
Take root of green ginger, and pare it neatly with a sharp knife, throwing it into a pan of cold water as you pare it. Then boil it till tender all through, changing the ... From Directions for Cookery, in Its Various Branches, 1837, page 235. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Gooseberries |
The best way of preserving gooseberries is with jelly. They should be full grown but green. six quarts of gooseberries, and select three quarts of the largest and finest ... From Directions for Cookery, in Its Various Branches, 1837, page 262. | |
| The Southern Cookbook (1912) | To Preserve Green Apricots |
Lay vine or apricot leaves at the bottom of your pan, the fruit, and so alternately till full, the upper layer being leaves, fill with spring water and cover down that ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 88. | |
| The National Cookery Book (1876) | To Preserve GREEN GAGEs |
Wipe the fruit with a cloth, and boil on pound of s in a syrup made of water and half a pound of sugar When the fruit te cooked, make a fresh syrup, allowing a pound of ... From The National Cookery Book, 1876, page 324. | |
| The National Cookery Book (1876) | To Preserve Lime Jvtce |
Strain the juice, and to every pint add one pound of doublerefined sugar. Let it stand in the sun: as the scum rises, skim it off, and when it is quite free from scum, ... From The National Cookery Book, 1876, page 353. | |
| The National Cookery Book (1876) | To Preserve MILK |
Bottle the milk tightly, using wine corks; place them in a kettle of cold water. Heat the water gradually till it reaches the boiling point; then remove the kettle from ... From The National Cookery Book, 1876, page 353. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Preserve or Give Color |
in cookery, many dishes are spoiled; but the rational epicure who makes nourishment the main end of eating, will be content to sacrifice the shadow to enjoy the ... From Mrs. Owen's Illinois Cook Book, 1871, page 99. | |
| Presbyterian Cook Book (1873) | To Preserve Oranges |
Boil the oranges in soft water until you can run a straw through the skin. Put three quarters of a pound of sugar to each pound of fruit; take the oranges from the water ... From Presbyterian Cook Book, 1873, page 145. | |
| The National Cookery Book (1876) | To Preserve Oranges |
Pare the oranges as thin as possible with a sharp knife; boil them in water until they are soft enough to pierce with a straw; then take out the seeds with the handle of ... From The National Cookery Book, 1876, page 313. | |
| La Cuisine Creole (1885) | To Preserve Peaches |
Select white clings if you desire to preserve them whole. Yellow peaches make the most transparent preserve, but cannot always be procured. If white clings are ... From La Cuisine Creole, 1885, page 218. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Preserve Pears |
an ounce of race ginger, for every pound of pears. Scrape off the skin, cut it into thin slices, and it until tender, fire, put in your sugar, allowing three quarters of ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 97. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Pears |
Take large fine juicy pears that are not perfectly ripe, and pare them smoothly and; leaving on the stems, but cutting out the black top at the blossom end of the fruit. ... From Directions for Cookery, in Its Various Branches, 1837, page 261. | |
| La Cuisine Creole (1885) | To Preserve Pears |
Take small rich pears, and boil them gently in water until they will yield to the pressure of the finger. They must not be soft, or they will not preserve well. Take ... From La Cuisine Creole, 1885, page 220. | |
| The National Cookery Book (1876) | To PresERVE Pine APPLE |
Pare and slice thin three pounds of pine apple and lay them on a large dish. Have ready two pounds of finely-pulverized sugar, and as the pine apple is laid upon the ... From The National Cookery Book, 1876, page 315. | |
| The National Cookery Book (1876) | To PreservE PINE APPLE |
Another very nice method of preserving pine apple is in small pieces, called “chunking it.’ After paring the pine apple, place it on its thick end, and with a silver ... From The National Cookery Book, 1876, page 315. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Preserve Pumpkins |
Take a good sweet pumpkin, halve it, take out the seeds, and cut it in chips, of the size of a dollar. To each pound of pumpkin, allow a pound of powdered loaf sugar, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 101. | |
| The Good Housekeeper (1841) | To Preserve Pumpkins |
' Choose a thick yellow pumpkin which is sweet; pare, take 80 THE GOOD HOUSEKEEPEE. out the seeds and cut the thick part into any form you choose, round, square, egg ... From The Good Housekeeper, 1841, page 93. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Quinces |
ripe yellow quinces. Wash and wipe and then pare them, and extract the cores, either with a tin corer (which is the most convenient) or with a large strong fork. Cut the ... From Directions for Cookery, in Its Various Branches, 1837, page 250. | |
| The National Cookery Book (1876) | To Preserve Quinces |
Weigh, peel and core the quinces, after having Meanwhile, having cut the q linces into put them into the pre erving kettle with enough water to cover their shape; t ae ... From The National Cookery Book, 1876, page 322. | |
| Mrs. Hale's New Cook Book (1857) | To Preserve Quinces.—Peel |
the quinces and clear the cores out well, saving all the seeds. the peelings put them on to the water partakes strongly of the flavor of the quinces; put the seeds in a ... From Mrs. Hale's New Cook Book, 1857, page 369. | |
| Mrs. Hale's New Cook Book (1857) | To Preserve Raspberries |
whole.—Take 5 quarts of raspber rics, and cull from them about 3 pints of the largest an j firmest, and set them aside; put the remainder in the preserving-pan. and put ... From Mrs. Hale's New Cook Book, 1857, page 366. | |
| The National Cookery Book (1876) | To Preserve RASPBERRIES WHOLE |
From five quarts of raspberries cull about three pints of the largest and firmest, and set them aside. Put the remainder in the preserving kettle, and place them on a ... From The National Cookery Book, 1876, page 323. | |
| The Virginia House-Wife (1824) | To Preserve Strawberries |
Get the largest strawberries ybefore they are too ripe; have thesbest loaf sugar, one pound to each of strawberries; stew them very gently, taking them ont.to%cool ... From The Virginia House-Wife, 1824, page 214. | |
| The National Cookery Book (1876) | To Preserve Strawberries |
Take fine, large strawberries, and to each pound of fruit allow a pound of finely-powdered sugar; place the kettle on a slow fire until the sugar is melted, putting in ... From The National Cookery Book, 1876, page 323. | |
| The Creole Cookery Book (1885) | To Preserve Strawberries |
To 1 lb. of strawberries add 1 lb. of sugar, strew it over them, and let them remain until they have made a syrup; put them in a skillet, and let them simmer over a fire ... From The Creole Cookery Book, 1885, page 220. | |
| The Southern Cookbook (1912) | To Preserve Strawberries Whole |
Get the finest scarlets before they are too ripe, with their stalks kept on, lay them separately on a china dish, beat and sift twice their weight of double refined ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 89. | |
| The White House Cook Book (1887) | To Preserve Watermelon Rind and Citron |
PARE off the green skin, cut the watermelon rind into pieces. Weigh the pieces and allow to each pound a pound and a half of loaf sugar. Line your kettle with green ... From The White House Cook Book, 1887, page 468. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Preserve Watermelon Rinds |
Take the rind of a nice watermelon, cut it in strips and boil them a quarter of an hour, with a tea spoonful of saleratus to three or four quarts of water, then soak in ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 100. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Preserve Whole or Half Quinces.—in |
two quarts of water put a quantity of good juicy apples cut in thick slices, not pared but wiped very clean; boil them very quickly, till the water becomes a thick ... From Jewish Cookery Book, on Principles of Economy, 1871, page 114. | |
| Housekeeping in Old Virginia (1879) | To Set Colors |
Wasli in strong salt or alum water and rinse in water in whicli Irish potatoes have been sliced and boiled, to stiffen. A strong tea of hay or fodder preserves the color ... From Housekeeping in Old Virginia, 1879, page 515. | |
| The Good Housekeeper (1841) | To Stew Fruit |
The best way to stewany kind of fruit isto put the quan» tity you wish to cook into a wide mouthed jar, with enough: brown sugar to sweeten it; then cover the jar close, ... From The Good Housekeeper, 1841, page 93. | |
| The Virginia House-Wife (1824) | Tomata Marmalade |
Gather full. grown tomatas while quite green, take out the stems and stew them till soft, rub them through a sieve, put the pulp on the fire seasoned highly with pepper, ... From The Virginia House-Wife, 1824, page 217. | |
| The Virginia House-Wife (1824) | Tomata Sweet Marmalade |
Prepare it in the same manner, mix some loaf sugar with the pulp, and stew until itis a stiff jelly. eed From The Virginia House-Wife, 1824, page 218. | |
| The Dixie Cook-Book (1883) | Tommato Preserves |
Scald and peel carefully small perfectly-formed tomatoes, not too ripe (yellow pear-shaped are best), prick with a needle to prevent bursting, add an equal amount of ... From The Dixie Cook-Book, 1883, page 253. | |
| The Southern Cookbook (1912) | Transparent Marmalade |
Cut the palest Seville oranges in quarters, take the pulp out, and put it in a basin, pick out the seeds and skins, let the outside soak in water with a little salt all ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Unripe Cucumber Pickles |
Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from ... From The Boston Cooking-School Cook Book, 1896, page 672. | |
| The New England Cook Book (1905) | Use a |
large coffeecupful of sugar for a quart can; boil until thick, and can in the usual way. Canned Plums.—Prick each plum with a needle to prevent bursting; prepare a ... From The New England Cook Book, 1905, page 273. | |
| The Dixie Cook-Book (1883) | Vanriery PIcKLEs |
One peck each of green tomutoes and cucumbers, and one quart onions; pare, slice and salt (using a rounded half pint for all) each in separate jars, letting them stand ... From The Dixie Cook-Book, 1883, page 267. | |
| Buckeye Cookery and Practical Housekeeping (1877) | VarieTy PICKLES |
One peck each of green tomatoes and cucumbers, and one quart onions; pare, slice and salt each in separate jars, letting them stand in the salt twenty-four hours, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 235. | |
| Aunt Babette's Cook Book (1889) | Vinegar Pickles, or Gherkins |
Salt the pickles for twenty-four hours and then drain and wipe dry. See that they are all sound, and put in a large jar. Set a gallon of best vinegar on to boil, adding ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 505. | |
| The Cook's Own Book (1832) | Violets, Marmalade Of. Take |
three pounds of violets, and four pounds of suifar, put the a and bniisc lliem to a pulp; in the meantime boil to souffle, then add (he flowers; stir them together, add ... From The Cook's Own Book, 1832, page 344. | |
| The Dixie Cook-Book (1883) | Virainta Mixep PICKLE |
One-half peck green tomatoes, twenty-five medium-sized cucumbers, fifteen large white onions, one-half peck small onions, four heads cabbages, one pint grated ... From The Dixie Cook-Book, 1883, page 268. | |
| Mrs. Hale's New Cook Book (1857) | Vkoetam.es |
2-19 the beAns are older, cue ends, strip strings, and cut each bean or 8 and as To preserve the fine green color of beans, cover them is ooii as done with melted ... From Mrs. Hale's New Cook Book, 1857, page 267. | |
| The Cook's Own Book (1832) | Waln Ut Pickle |
Put any quantity of the or rinds of ripe walnuts into a tub is a tap-hole; sprinkle them raise the tub on one side, that it may stand in a sloping direction, place ... From The Cook's Own Book, 1832, page 290. | |
| Presbyterian Cook Book (1873) | Walnut Pickle |
Mrs. E. F. Take white walnuts fresh and tender; put them in salt and water for three days; then put in the sun until they turn black. Take half a pound of mustard seed; ... From Presbyterian Cook Book, 1873, page 137. | |
| Gulf City Cook Book (1878) | Walnut Pickle |
Select walnuts before the shells begin to harden. strong brine of salt and water, using a quarter of a pound of salt to a quart of water; soak the walnuts in this a ... From Gulf City Cook Book, 1878, page 227. | |
| Housekeeping in Old Virginia (1879) | Walnut Pickle |
The walnuts must be quite green and tender. Pirst soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked ... From Housekeeping in Old Virginia, 1879, page 288. | |
| La Cuisine Creole (1885) | Walnut Pickle |
Pick the walnuts about the Fourth of July. They should be so soft that a pin can be run through them. Lay them in salt and water ten days, change the water two or three ... From La Cuisine Creole, 1885, page 123. | |
| Directions for Cookery, in Its Various Branches (1837) | Walnuts Pickled White.—take |
large young walnuts while their shells are quite soft so that you can stick the head of a pin into them. Pare them very thin white appears; and as you do them, throw ... From Directions for Cookery, in Its Various Branches, 1837, page 222. | |
| The Cook's Own Book (1832) | Walnuts, to Pickle |
the nuts before the inside shell is hard, which may be known by trying them a pin; Jay and water nine days, changing the liquor every three days; take them out, and dry ... From The Cook's Own Book, 1832, page 290. | |
| The Dixie Cook-Book (1883) | Warranted Canned Strawberries |
Put four pounds white sugar in a kettle, add a teacup cold water, let boil till perfectly clear, then add four quarts nice berries. Boil ten minutes, keeping them ... From The Dixie Cook-Book, 1883, page 131. | |
| Larkin Housewives' Cook Book (1915) | Wash and |
put them a preserving kettle -«with one^^ound seeded cut in halves, three pounds sugar and lemons. Peel the lemons very thin; remove the white pith and seeds and cut in ... From Larkin Housewives' Cook Book, 1915, page 122. | |
| Directions for Cookery, in Its Various Branches (1837) | Wash the |
meat and dry it well in a cloth. Grind or beat to powder an equal quantity of cloves and allspice, and having mixed them together, rub them well into the beef with your ... From Directions for Cookery, in Its Various Branches, 1837, page 93. | |
| Housekeeping in Old Virginia (1879) | Watekmelon or Muskmelon Marmalade |
Weigh twelve pounds rind, previousl}'- soaked in brine, and the salt extracted by fresh water, parboil, put on with twelve pounds sugar made into a thin syrup, and boil ... From Housekeeping in Old Virginia, 1879, page 453. | |
| Gulf City Cook Book (1878) | Water-melon or Citron Preserves |
Pare the rinds, and soak in salt-water one night, then in clear water until all the 3ak is extracted; then scald in alumwater, with grape or butterbean leaves, and a ... From Gulf City Cook Book, 1878, page 211. | |
| Gulf City Cook Book (1878) | Water-melon Preserves |
To a bucket of cold water add two handfuls of lime. Cut your rinds, either water-melon or cantaloup; let it remain in the lime-water twenty-four hours, turning it often ... From Gulf City Cook Book, 1878, page 209. | |
| Buckeye Cookery and Practical Housekeeping (1877) | watermelon Pickle |
Pare off very carefully the green part of the rind of a good, ripe watermelon, trim off the red core, cut in pieces one or two inches in length, place in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 239. | |
| The Dixie Cook-Book (1883) | Watermelon Pickle |
Pare off very carefully the green part of the rind of a good, ripe watermelon, trim eff the red core, cut in pieces one or two inches in length, place in a ... From The Dixie Cook-Book, 1883, page 273. | |
| The White House Cook Book (1887) | Watermelon Pickle |
TEN pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce ... From The White House Cook Book, 1887, page 210. | |
| Aunt Sammy's Radio Recipes (1927) | Watermelon Pickle |
2 pounds of watermelon. Liniewatcr made from 1 quart water 1 tablespoon allspice. and 1 tablespoon lime. 1 tablespoon cloves. 4 cups vinegar. 6 small pieces stick ... From Aunt Sammy's Radio Recipes, 1927, page 87. | |
| Housekeeping in Old Virginia (1879) | Watermelon Pickle. ^ |
4 pounds watermelon rind. Mace, cloves, cinnamon, and ginger to the taste. Peel the rind and cut in pieces; boil. in ginger tea till clear, then throw in cold water ... From Housekeeping in Old Virginia, 1879, page 297. | |
| The National Cookery Book (1876) | Watermelon Preserve |
Use the citron melon. Lay the rind in salt water for three days, and then in fresh water for the same time. Make a syrup, allowing a pound of sugar to one of the rind, ... From The National Cookery Book, 1876, page 317. | |
| Aunt Sammy's Radio Recipes (1927) | Watermelon Preserve |
2 pounds prepared watermelon riud. 2 quarts water. 5^ ounce lime. 4 quarts water. 1 lemon sliced thin. Spices or ginger root. Cut the red portion of the watermelon from the rind. From Aunt Sammy's Radio Recipes, 1927, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Watermelon Preserves |
Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 222. | |
| The Dixie Cook-Book (1883) | Watermelon Preserves |
Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two ... From The Dixie Cook-Book, 1883, page 253. | |
| Housekeeping in Old Virginia (1879) | Watermelon Rind Pickle |
Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil ... From Housekeeping in Old Virginia, 1879, page 297. | |
| Larkin Housewives' Cook Book (1915) | Watermelon Rind Pickle |
Pare off very carefully the green part of the rind of a good ripe watermelon, trim off all the red part, cut in pieces two inches in length, place in a porcelain-lined ... From Larkin Housewives' Cook Book, 1915, page 113. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Watermelon Rind Preserves |
Select your rind, firm, green and; cut them in any fanciful shape, such as leaves, stars, diamonds, etc. cut, weigh, and to of rind allow one and a half pounds of To ... From Mrs. Porter's New Southern Cookery Book, 1871, page 406. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Whole Strawberry Preserves |
Choose the largest scarlet strawberries, not too For every pound of fruit weigh a pound of double-refined the fruit on dishes and sprinkle over it half the sugar finely ... From Mrs. Porter's New Southern Cookery Book, 1871, page 408. | |
| The New England Cook Book (1905) | Xv.—jellies, Jams, and Preserves |
FOR JELLIES, JAMS, AND PRESERVES; HOW PREPARED; proper sugar to use; quantity of sugar needed; suitablb preserving-kettles; what not to use; the fire; cans AND jars; ... From The New England Cook Book, 1905, page 257. | |
| Housekeeping in Old Virginia (1879) | Yellovj Pickle |
2^ gallons vinegar. 1 bottle mustard. 1 pound white ginger. ■^ pound white pepper. ^ pound turmeric. 2 ounces nutmeg. 2 ounces cloves. 2 ounces celery-seed. Pound them ... From Housekeeping in Old Virginia, 1879, page 267. | |
| Housekeeping in Old Virginia (1879) | Yellow Pichle |
One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with ... From Housekeeping in Old Virginia, 1879, page 267. | |
| Housekeeping in Old Virginia (1879) | Yellow Pickle |
2 gallons vinegar. 1 ounce turmeri 1 pint mustard-seed. 2 tablespoonfuls celery-seed. Pound all together and stir into the hot cider vinegar for several minutes. Prepare ... From Housekeeping in Old Virginia, 1879, page 266. | |
| Housekeeping in Old Virginia (1879) | Yellow Pickle |
2 ounces black mustard-seed. 2 ounces white mustard-seed. 2 ounces celery-seed. 1 ounce coriander. 1 ounce white pepper. 1 ounce green ginger. 1 pound brown sugar. Put ... From Housekeeping in Old Virginia, 1879, page 269. | |
| The Creole Cookery Book (1885) | Yellow Pickle |
One Ib. of ginger sliced and dried, 1 lb. of horse radish scraped, 1 lb. of white mustard seed washed and dried, 1 lb. of garlic salted, sliced and dried, 4 lb. of ... From The Creole Cookery Book, 1885, page 236. | |
| Housekeeping in Old Virginia (1879) | Yellow Pickle Yinegak |
2 gallons of pure cider vinegar. 1 pint black mustard-seed. 1 pint white mustard-seed. 2 ounces ground mustard. 4 ounces white ginger. ^ 3 ounces pepper. 1 large handful ... From Housekeeping in Old Virginia, 1879, page 265. | |
| Housekeeping in Old Virginia (1879) | Yinegar for Pickles |
2 gallons vinegar. 1 cup bruised ginger. 1 cup black mustard-seed. YELLOW PICKLE VINEGAR. 25? 1 cup garlic. ■^ cup black pepper, 1 cup celery-seed. ^ cup of mace. J cup ... From Housekeeping in Old Virginia, 1879, page 264. | |