Capsicum Chatney
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 150. The excerpt below is the record exactly as published.
CAPSICUMB CHATNEY. Slice transversely and very thin, into a bowl or pan of spring water, some large tender green capsicumbs, and let them steep for an hour or two ; then drain, and dress with oil
Cook this with the app: pantry check, scaling, and the assistant.