Barberries, To Pickle, for Garnishing
From Cassell's dictionary of cookery, 1892
Serves 10
If scum appears, pour off the liquid and replace with freshly-boiled brine.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 195. The excerpt below is the record exactly as published.
Barberries, To Pickle, for Garnish- ing.— Gather the clusters before they are fully ripe ; carefully pick off any unsound or very ripe berries, and lay the remainder in bottles. Cover them with a strong brine, made by boil- ing a quarter of a pound of salt with each pint of water, and add a small nut of alum
Cook this with the app: pantry check, scaling, and the assistant.