Add all the ingredients (chopped) to the vinegar
and boil for about two hours or until it becomes
the consistency of jam. Put it into jars and lie
down. A little boiled vinegar may be added if it is
too thick when opened. Half this quantity will
make several small pots.
Mrs. Sii.k.
Damson Pickles.
3lbs. Damsons.
2lbs. Sugar,
ipt. Vinegar.
2 blades Mace.
6 Cloves✪ Damson Pickles.
Take damsons (not too ripe). Boil vinegar, sugar,
mace, and cloves five minutes. Pour over the fruit
whilst hot. Allow to stand one day. Strain; boil
232
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
syrup again; pour over fruit. Stand until next day.
Boil fruit and syrup gently for three minutes, taking
care to keep damsons whole. When cool, cover
closely.
Miss Clementson.
Green Chutney.
i small Onion, cut in tiny pieces.
3 green Chillies, from which the seeds have been
removed.
i teaspoonful Ginger.
A little powdered Cocoanut.
Some finely-chopped Parsley✪ Green Chutney.
Pound all well together and moisten, if necessary, .
with a little oil.
Lady Ollivant.
Indian Dry Fruit Pickle.
Take equal quantities of dry dates, Arabian dried
apricots, dry English prunes, and dry Normandy
pippins. Wash and clean these thoroughly, then
dry well in the sun. Stew the dates for 15 minutes,
then cut up in rings and reject the stones. Make a
syrup of good French vinegar in the proportion of
rjlb. of good clean cooking sugar to a quart of
French vinegar✪ Indian Dry Fruit Pickle. After quartering the pippins,
arrange them with the other fruit in a wide-mouthed
bottle in alternate layers with finely-sliced ginger,
peppercorns, sticks of cinnamon, and small sprink-
lings of salt; then pour over the whole as much of
the vinegar syrup as will entirely cover the fruit.
Cork the bottle well down, expose it in a strong sun
for a few days; leave to stand for a month, after
which time it should be ready for use.
233
Mrs. Macnamara.
IN AID OF THE FUND FOR THE REMOVAL OF
Indian Piekle.
Pick some cauliflowers and other vegetables in
pieces, strew over them some salt. Drain the liquor
(after standing a little) that may come from them,
after which put about a quart of vinegar✪ Indian Pickle on the fire
and when it boils put in as many of your vegetables
as the vinegar will cover, and let them remain in
whilst on the fire about a minute. Take them out
on a broad dish. Let the vinegar boil up again,
then put some more in the same way till all be done.
Dry them in the sun or at a distance from the fire.
Then put them in a jar regularly mixed with a layer
of mustard seed strewed in amongst the pickle.
Put a large onion stuck full of cloves in the middle
of the jar; a ^lb. of eschalots, a head or two of
• garlic, a stick of horseradish cut in two or three
lengths and laid amongst the pickle. Take |lb. of-
the best flour of mustard, 30ZS. of turmeric, a
little cayenne, ginger, pepper, and long pepper, all-
spice and mace — the spices to be crushed and put
into muslin. All this to be boiled in vinegar suffi-
cient to cover what you have put into the jar and
poured on hot.
Piekled Onions.
Pickling Onions.
Vinegar enough to cover them.
To each quart of vinegar allow 2 teaspoonfuls of
Allspice.
2 teaspoonfuls black Pepper.
1 teaspoonful Mustard Seed. ✪ Pickled Walnuts
Page 86 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Add all the ingredients (chopped) to the vinegar and boil for about two hours or until it becomes the consistency of jam. Put it into jars and lie down. A little boiled vinegar may be added if it is too thick when opened. Half this quantity will make several small pots.
Mrs. Silk.
Damson Pickles.
3lbs. Damsons.
2lbs. Sugar, ipt. Vinegar.
2 blades Mace.
6 Cloves.
Take damsons (not too ripe). Boil vinegar, sugar, mace, and cloves five minutes. Pour over the fruit whilst hot. Allow to stand one day. Strain; boil
syrup again; pour over fruit. Stand until next day. Boil fruit and syrup gently for three minutes, taking care to keep damsons whole. When cool, cover closely.
Miss Clementson.
Green Chutney.
i small Onion, cut in tiny pieces.
3 green Chillies, from which the seeds have been removed.
i teaspoonful Ginger.
A little powdered Cocoanut.
Some finely-chopped Parsley.
Pound all well together and moisten, if necessary, . with a little oil.
Lady Ollivant.
Indian Dry Fruit Pickle.
Take equal quantities of dry dates, Arabian dried apricots, dry English prunes, and dry Normandy pippins. Wash and clean these thoroughly, then dry well in the sun. Stew the dates for 15 minutes, then cut up in rings and reject the stones. Make a syrup of good French vinegar in the proportion of rjlb. of good clean cooking sugar to a quart of French vinegar. After quartering the pippins, arrange them with the other fruit in a wide-mouthed bottle in alternate layers with finely-sliced ginger, peppercorns, sticks of cinnamon, and small sprinklings of salt; then pour over the whole as much of the vinegar syrup as will entirely cover the fruit. Cork the bottle well down, expose it in a strong sun for a few days; leave to stand for a month, after which time it should be ready for use.
Mrs. Macnamara.
Indian Pickle.
Pick some cauliflowers and other vegetables in pieces, strew over them some salt. Drain the liquor (after standing a little) that may come from them, after which put about a quart of vinegar on the fire and when it boils put in as many of your vegetables as the vinegar will cover, and let them remain in whilst on the fire about a minute. Take them out on a broad dish. Let the vinegar boil up again, then put some more in the same way till all be done. Dry them in the sun or at a distance from the fire. Then put them in a jar regularly mixed with a layer of mustard seed strewed in amongst the pickle. Put a large onion stuck full of cloves in the middle of the jar; a ^lb. of eschalots, a head or two of • garlic, a stick of horseradish cut in two or three lengths and laid amongst the pickle. Take |lb. ofthe best flour of mustard, 30ZS. of turmeric, a little cayenne, ginger, pepper, and long pepper, allspice and mace — the spices to be crushed and put into muslin. All this to be boiled in vinegar sufficient to cover what you have put into the jar and poured on hot.
Pickled Onions.
Pickling Onions.
Vinegar enough to cover them.
To each quart of vinegar allow 2 teaspoonfuls of Allspice.
2 teaspoonfuls black Pepper.
1 teaspoonful Mustard Seed.
Records on this page
Damson PicklesGreen ChutneyIndian Dry Fruit PickleIndian PicklePickled WalnutsPickled Onions