Ingredients
- one pint of the vinegar of the pickles
- one pint of the juice
- one teaspoonful each of exchange cook book
- 95 ground alls
- one large
- vinegar
Directions
1
Take the walnuts already pickled, wash them; to every quart add one pint of the vinegar of the pickles and one pint of the juice and pulp of tomatoes, one teaspoonful each of
2
Exchange Cook Book. 95
3
ground alls])ice and cloves, one large, red pepper, boil all together, strain through coarse cheese-cloth, squeezing the bag; bottle. Will keep for years.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive