Tuesday, September 23, 2008
Laura Ingalls Wilder/ Cooking in 1914
I haven't done any canning in a long time, but every Fall I still get the urge. I came across a book in my library called, I Remember Laura. It's Laura Ingalls Wilder's remembrances of her family and friends. I haven't read it in quite a while. One of the chapters is devoted to recipes from a 1914 cookbook called Cream City Cook Book published by the Laura Ingalls Wilder Memorial Society.
I thought it would be fun to pass this recipe along for Mixed Pickles. It was Laura's mother's, Mrs. C.P. Ingalls (Caroline Lake Quinter Ingalls)
1 gallon chopped cabbage
1 gallon green tomatoes
1 quart onions
3 green peppers
1/2 cup pickling salt
4 tablespoons ground mustard seed
2 tablespoons ginger
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon allspice
6 cups sugar
1 ounce celery seed
6 cups vinegar
Chop cabbage, tomatoes, onions, and peppers; sprinkle with salt and let stand an hour or two; press out water.
Mix in other spices, sugar, and celery seed and 6 cups of vinegar or enough to cover the vegetables. Boil slowly for 20 minutes.
Pour into hot, sterilized glass jars. Seal. Process in boiling water bath (212 degrees F) for 5 minutes.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories