Recipes > Preserves & Pickles > Purslain, Samphire, Broom Buds, etc.

Purslain, Samphire, Broom Buds, etc.


Pick the dead leaves from the branches of purslain, and lay them in a pan. Make some strong brine; boil and skim it clean, and, when boiled and cold, put in the purslain, and cover it; it will keep all the year. When wanted for use, boil it in fresh water, having the water boiling before you put it in. When boiled and turned green, cool it, take it out afterwards, put it into wide-mouth bottles, with strong white wine vinegar to it, and close it for use.


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The Lady's Own Cookery Book (1844).

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