Presumedly there’s water involved in this recipe, given the boiling requirement, but we’ve no idea how much. The BCER at the bottom of the recipe refers to the British Columbia Electric Railway. How that organization, which eventually became BC Transit, applies to pickled fruit recipes stems from the company also being a major supplier of [...]
Some Edith recipes seemed like good ideas at the time but, upon later testing, or changing standards in what was considered an acceptable ingredient or cooking practice, the ominous red line would appear, striking it from further use. We’re not sure whether it’s the alum in the recipe, the diabetes-inducing amounts of sugar, or the need to [...]
Odd to think this recipe card is 76 years old! Mrs. H. Long’s recipe was reprinted several times in subsequent years.
In the 40′s and 50′s, pickling was at its peak due to wartime shortages influencing post-war habits. For most people, watermelon rind is something you toss away, but when times are tough nothing should go to waste. Thankfully, this piece of thrifty ingenuity
Otherwise known as watercress, nasturtium seeds aren’t something that have carried over to the 21st century as a popular snack, but were big in the UK for use in fish sauces, not to mention something that one could gather in the yard at a time when the 24-hour supermarket had yet to be created. Pickled [...]
Frankly, these better be darn good pickles considering the work put into them. Anyone feel like giving Mrs. G. M. Morton’s pickles a try? Send us details of your experience.
According to Wikipedia, alum is ”hydrated potassium aluminum sulfate”, and it’s used in blood coagulants, depilatory waxes, deodorants, toothpastes, skin whiteners, flame retardants, animal skin tanning, and as a method of reducing the inflammation from haemorrhoids. It was used in baking in the early 19th century until it was outlawed, but has continued to this day to be a [...]
Sometimes a recipe in the Edith Adams archive has a ton of dates written down the side, indicating they’ve been used again and again. Not this one, from Mrs. Otho L. Barnes. A lack of water in the recipe, either by accidental omission or by design, had post-1948 Adamians concerned enough to write “do not use” across [...]
The editors of the time called this “the best dills yet”, but we’re a little suspicious of any food that has to be left in the sun to ferment for days on end. Take caution, and enjoy!