Recipes > Preserves & Pickles > To Pickle Purslaine

To Pickle Purslaine


Take Purslaine, stalks and all, boyl them tender in faire Water, then lay them drying upon linning Cloaths, then being dryed, put them into the Galley-pots and cover them with wine Vinegar mixt with Salt, and not make the Pickle so strong as for Cucumbers.


Print recipe/article only


The Compleat Cook (1658).

comments powered by Disqus