Recipes > Preserves & Pickles > Suckers, before the leaves are hard
Pare off all the hard ends of the leaves and stalks of the suckers, and scald them in salt and water, and, when cold, put them into glass bottles, with three blades of mace, and thin sliced nutmeg; fill them with distilled vinegar.
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The Lady's Own Cookery Book (1844).
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