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Beans, French, Pickled
From Cassell's dictionary of cookery, 1892
Serves 6
Re-boil vinegar for better flavor.
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 202. The excerpt below is the record exactly as published.
Beans, French, Pickled.— Beans are seldom piclded alone, but are classed under the head of mixed pickles. They may be put into a jar with gherkins, cauliilowers, radish-pods, capsicums, onions, &c. As they are gathei-ed young, the strings, a bit of the stalk, and the pointed ends are left on. Cover them with a strong brine of salt and water for two days, then wipe and put them into a jar. Boil one quart of ^'inegar with two ounces of peppercorns and half an ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.