Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Horse-Radish, Pickling

Horse-Radish, Pickling

Scrape the outer skin off the horse-radish, and cut it into inch lengths. Put these into earthen jars, cover with cold vinegar, and cork securely. Wax the corks, and keep the pickle in a cool dry place. Time, a few minutes to prepare. Probable cost of horse-radish, 2d. per root.

Read next

← Horse-Radish for GarnishHorse-Radish Powder →