Pickled Cherries
Ingredients
- cherries
- vinegar
- sugar
- cloves
Directions
- Select firm cherries.
- White oxhearts are best.
- Remove all specks.
- Pack the cherries in wide-mouthed bottles, or jars.
- Cover them with vinegar.
- Pour vinegar off.
- To each pint of vinegar use from 3/4 to 1 pound of granulated sugar.
- (Quantity of sugar to be determined by strength of vinegar.
- ) Boil vinegar and sugar together from ten to fifteen minutes.
- Pour over cherries while hot.
- Into each jar, three or four cloves may be put.
- Let them stand uncovered till the next day.
- If any vinegar is left over the jars may be filled as the shrinkage takes place.
Other Information
Author: E Allie Blakeley
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Side
Ingredients: cherry, vinegar, sugar, clove
Equipment: measuring cups, measuring spoons
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cucumber, green pepper, onion, red pepper, salt, sugar, tumeric, mustard seed, clove, celery seed, vinegar
Equipment: measuring cups, measuring spoons, knife, strainer, pot, stove
Chow Chow
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cabbage, mustard seed, green tomato, celery seed, onion, ginger, red pepper, salt, vinegar, sugar, mustard, clove
Equipment: measuring spoons, pot, stove
Pickled Beets
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: beet, cinnamon, allspice, sugar, clove, vinegar, water
Equipment: measuring cups, measuring spoons, pot, stove
Sauerbraten II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: beef chuck, vinegar, water, onion, bacon, clove, allspice, sugar
Equipment: measuring cups, measuring spoons, pot, stove
Spiced Cantaloupe
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cantaloupe, vinegar, cinnamon, alum, clove, water, sugar, allspice
Equipment: measuring cups, measuring spoons, knife, strainer, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove