Capsicum Chutney

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

some large tender green capsicumbs ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
spring water ↝ Water, tap [Tap water]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Slice transversely and very thin, into a bowl or pan of spring water, some large tender green capsicums.
Let them steep for an hour or two.
Drain the capsicums.
Dress with oil, vinegar, and salt.

Original Text

CAPSICUMB CHATNEY.

Slice transversely and very thin, into a bowl or pan of spring water, some large tender green capsicumbs, and let them steep for an hour or two; then drain, and dress with oil, vinegar, and salt.

For Tomata and Sausage Chatney, see Chapter of Foreign Cookery.

145 CHAPTER VII.

Store Sauces.

Mushrooms, Eschalots, and Tomatas.

Notes

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