Recipes > Preserves & Pickles > To Pickle Purslaine

To Pickle Purslaine

Instructions

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 | Bookmark this on Delicious

Source

The Compleat Cook (1658).


Post a Comment

Your comment will probably need to be approved before it will appear.

Name: (required)

Email Address: (required, will not be published)

URL of your website or blog:

Comments: (you may use HTML tags for style)

Verification (needed to reduce spam):



SEARCH VINTAGE RECIPES

RECIPE CATEGORIES
REFERENCE
SITE INFORMATION
LINKS