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Capers

Capers are the produce of, a small shrub, but preserved in pickle, and are grown in some parts of England, but they come chiefly from the neighbourhood of Toulon, the produce of which is considered the finest of any in Europe. The buds are gathered from the blossom before they open, and then spread on the floor, where the sun cannot reach them, and there they are left till they begin to wither; they are then thrown into sharp vinegar, and in about three days bay salt is added in proper quantity, and when this is dissolved they are fit for packing for sale, and sent all over the world.

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Source

The Lady's Own Cookery Book (1844).


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