Cavechi, an Indian Pickle. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

pickle base

pint of vinegar ↝ Vinegar [Mustard and other condiments]
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two spoonfuls of red pepper ↝ Peppers, bell, red, raw [Vegetables and Vegetable Products]
two large spoonfuls of India soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
four of walnut pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
as much cochineal as will colour it
two dozen large anchovies boned
dissolved in the juice of three lemons ↝ Lemon, raw [Citrus fruits]
one spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (2)

Into a pint of vinegar put two cloves of garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, and four of walnut pickle, with as much cochineal as will colour it, two dozen large anchovies boned and dissolved in the juice of three lemons, and one spoonful of mustard.
Use it as an addition to fish and other sauce, or in any other way, according to your palate.

Original Text

Cavechi, an Indian Pickle. No. 1.

This is excellent for sauce. Into a pint of vinegar put two cloves of garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, and four of walnut pickle, with as much cochineal as will colour it, two dozen large anchovies boned and dissolved in the juice of three lemons, and one spoonful of mustard. Use it as an addition to fish and other sauce, or in any other way, according to your palate.

Notes

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