PICKLED VEGETABLE MARROW Fresh, small, young marrows, vinegar, nutmeg, salt, cayenne pepper and grated horseradish. Peel the marrows and parboil them whole. Cut them down in halves, scoop out seeds, and cut in pieces two inches long and half-an-inch thick. Drain well, and place slices into a stewpan, cover with the best vinegar; to each pint of which allow half a nutmeg grated, a saltspoonful of salt, half the quantity of cayenne and a teaspoonful of horseradish. Bring to the boil and place in pickle bottles. Note! Good Pickles can only be made with Good Vinegar. Champion's Vinegar is the Best.
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Bibliographic details
Nelson Evening Mail, Volume LVI, 27 March 1922, Page 4
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101Page 4 Advertisements Column 5 Nelson Evening Mail, Volume LVI, 27 March 1922, Page 4
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