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Beans, French, Pickled (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Cover but do not tie down until cold.
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.
ne quart of ^'inegar with two ounces of peppercorns and half an ounce of mace ; pour it over hot, and when quite cold cover. The pickle will be the better if the vinegar bo re-boiled in twenty- four hom-s, and again thi'own boiling over it. Probable cost of vinegar and spice, Is. Beans, French, Pickled (another way). ^Thc beans should be gathered young. Place them in a strong brine of salt and water. When turning yellow, which will be in a day or two, remove them and wipe dry. Boil the vinegar ■svith a little mace, whole pepper, and ginger (two ounces of pepjDer and half an ounce each of ginger and mace to each quart of vinegar) ; pour this over the beans. A small bit of alum, or a tea-spoonful of carbonate of potash
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Cook this with the app: pantry check, scaling, and the assistant.