Cockles, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient, allow one pint for each person.
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 383. The excerpt below is the record exactly as published.
Cockles, Boiled. — Cockles should be v.-ashed in two or three waters, and the thelLs v,ell scrubbed with a hard brush, then put into salt and water, not over strong, to cleanse themselves. They are best roasted on a tin laid on a stove, and eaten while hot, Avith bread and butter and a little pepper and vinegar. To boil them, put them in a clean saucepan, with a table -spoonful of water at the bottom of the pa
Cook this with the app: pantry check, scaling, and the assistant.