Old-time pickling and spicing recipes.
by Florence Brobeck
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Here in present-day forms are fine traditional pick-
led and spiced condiments that date back to America's
settler days, to the kitchens of colonial New England,
to western homesteads and Pennsylvania Dutch and
Ohio Valley farms. Look at the twelve chapters of
marvelous goodness in this book! Butters, Catsups,
Chutneys, Brandied Fruits, Mincemeats, Pickles, Pick-
led and Spiced Fruits, Pickled and Spiced Vegetables,
Relishes, Quickies, Sauces, and Herb and Wine Vine-
gars. Can you resist them? With such clear directions,
such easy recipes for small-quantity preserving every
interested homemaker can make marvelous menu-
brightening extras to serve with every meal.
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Canning and preservingShowing 1 featured edition. View all 1 editions?
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- Created May 5, 2010
- 5 revisions
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| August 7, 2014 | Edited by Kathy Duba | Edited without comment. |
| August 12, 2011 | Edited by ImportBot | add ia_box_id to scanned books |
| September 3, 2010 | Edited by ImportBot | Added new cover |
| May 6, 2010 | Edited by WorkBot | found a work |
| May 5, 2010 | Created by ImportBot | Imported from Internet Archive item record. |