| |
ZL1ABS > YL 22.05.08 01:10l 53 Lines 1092 Bytes #999 (0) @ WW
BID : 111630ZL1ABS
Read: GUEST
Subj: Mustard Pickle
Path: IZ3LSV<IK2XDE<DB0RES<ON0AR<HS1LMV<7M3TJZ<ZL2BAU<ZL1AB
Sent: 080521/2302Z @:ZL1AB.#06.NZL.OC #:13704 [AUCKLAND] FBB7.00i $:111630ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
"Mustard Pickle
Typed by Michael ZL1ABS
Brine
Ingredients
1 Breakfast cup 8 ounces (226 grams) Salt
2 quarts (2.4 litres) water
Instructions
Dissolve salt in hot water. "
Mustard Pickle
Ingredients
4 cups (cut up into pieces) each of:
Cucumbers
Green tomatoes
Small onions
1 large cauliflower
Mix together, with sufficient to make a smooth paste:
1 cup flour
6 tablespoons mustard
1 1/2 tablespoons turmeric
1/2 teaspoon cayenne
Instructions
Put vegetables into brine and allow to stand for 24 hours, then strain.
Add 1 cup sugar (or more) and sufficient spiced vinegar to the flour paste
mixture to make about 2 quarts (2.4 litres). Boil until the mixture
thickens. Add vegetables and heat through thoroughly. Bottle, and cork
tightly when cold.
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Thursday, 22 May 2008
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 10:47 on 2008-May-22
Read previous mail | Read next mail
| |
