Elder Tops, To Pickle
From Cassell's dictionary of cookery, 1892
Serves 4
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 502. The excerpt below is the record exactly as published.
Elder Tops, To Pickle. — About six inches of the tops of young elder sj^routs, if cut at the right time — in the middle of April — wiQ make a good pickle. The sprouts should be first blanched in boiling water, then pickled in vinegar, adding salt and white pepper
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