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Pickles - The Victorian Way
From 'The Dictionary of Daily Wants' - 1859
PICKLES, DIETETIC PROPERTIES of. - Although pickles are very agreeable
to the palate, and impart a relish to food, especially cold meats, they are very
indigestible, and should be carefully shunned by dyspeptic subjects. The greater part of
pickles purchased in shops is especially deleterious, as it is customary to mix copper
with the preparation, in order to give the vegetables a bright green appearance; and this
addition amounts to poison.
PICKLES MIXED. - Prepare a variety of vegetables, as cauliflower,
cucumber, French beans, gherkins, &c., by cutting them in pieces and letting them lie
in salt and water for two or three days; then make the pickle in the following manner:
Boil the quantity of vinegar required with peppercorns, mustard-seed, a
small quantity of mace, a few cayenne pods, a little ginger, and half a pound of flour
and mustard mixed smoothly in a basin, to be put in while boiling; place these altogether
in a large stone jar.
See CABBAGE, CAULIFLOWER, CUCUMBEK, GHERKINS, ONIONS, WALNUTS, &c.
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Victorian Cookery: Recipes and History
by Maggie Black
With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
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Mrs Beeton's Book of Household Management
by Isabella Beeton
A founding text of Victorian middle-class identity, Household Management is today one of
the great unread classics. To the modern reader expecting stuffy moralizing and watery
vegetables, Beeton's book is a revelation: it ranges widely across the foods of
Europe and beyond, actively embracing new foodstuffs and techniques, mixing domestic
advice with discussions of science, religion, class, industrialism and gender roles.
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