large, green peppers
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
Instructions:
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
1 peck of peppers
1 large cabbage head
1 dozen large onions
4 - 5 young cucumbers
1 oz. allspice
1 oz. ginger
1/2 oz. cloves
1 oz. cinnamon
2 oz. white, or black mustard-seed
cold, stong vinegar
Instructions:
Cut out the part that holds the stem, be very particular to cut them even, scrape them out, and lay them in salt and water two or three days; then wash them well in cold water, then lay them to drain. If you have a peck of peppers, prepare a large cabbage head thus: cut it up as you do for cold-slaw, very fine; use none but the whole part of the cabbage; a dozen large onions minced very fine, four or five young cucumbers cut in very small pieces, mix them together; add an ounce of allspice, ginger, a half ounce of cloves, cinnamon one ounce, and two ounces of white or black mustard-seed; scald these all well in barely as much vinegar as will cover them, then pour it in a stone vessel and let it cool, then take your peppers and fill them as full as possible, then sew on the stem, or the pieces you have cut out; put them in a jar and fill with cold, strong vinegar.
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