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What Shall I Eat?; The Housewife's Manual (Paperback) Loot Price: R468
Discovery Miles 4 680
What Shall I Eat?; The Housewife's Manual (Paperback): Books Group

What Shall I Eat?; The Housewife's Manual (Paperback)

Books Group

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Loot Price R468 Discovery Miles 4 680

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1892 Excerpt: ...a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. Pickled Walnuts (very good).--One hundred walnuts, salt and water. To each quart of vinegar allow two ounces of whole black pepper, one ounce of allspice, one ounce of bruised ginger. Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (four pounds of salt to each gallon of water), into which put the walnuts, letting them remain nine days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in two or three days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for ten minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in dry place. They will be fit for use in a month, and will keep good two or three years. Green Tomato Pickle.--One peck green tomatoes sliced, six large onions sliced, one teacup of salt over both; mix thoroughly and let remain over night; pour off liquor in the morning and throw it away; mix two quarts of water and one of vinegar, and boil twenty minutes; drain and throw liquor away; take three quarts of vinegar, two pounds of sugar, two tablespoons each of allspice, cloves, cinnamon, ginger, and mustard, and twelve green peppers chopped fine; boil from one to two hours. Put away in a stone crock. Chili Sauce.--Eight quarts tomatoes, three cups of peppers, two cups of onions, three cups of sugar, one cup of salt, one and a half quarts of vinegar, three teaspoonfuls of cloves, same quantity of cinnamon, ..


Imprint: Rarebooksclub.com
Country of origin: United States
Release date: May 2012
First published: May 2012
Authors: Books Group
Dimensions: 246 x 189 x 4mm (L x W x T)
Format: Paperback - Trade
Pages: 78
ISBN-13: 978-1-236-00594-6
Categories: Books
LSN: 1-236-00594-5
Barcode: 9781236005946

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