Cockles, Pickled
From Cassell's dictionary of cookery, 1892
Serves 7
Cockles may be used to make fish-sauce when oysters are out of season.
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, Pickled.^Prepare the cockles as for sauce (*(f the previous recipe) ; sti-ain COG ( 142 ) COG the liquid through muslin, and put it into a saucei>an -sv-ith an equal quantity of vinegar, a blade of mace, and a wine-glassful of sherry or brandy
Cook this with the app: pantry check, scaling, and the assistant.