vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mabtinoes
From Virginia Cookery-book, 1884
Serves 6
In six weeks they are ready for use.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 121. The excerpt below is the record exactly as published.
Mabtinoes. Gather them early in the morning, when they are tender enough to push the head of a pin through them ; wash them clean ; put them in salt-water ; let them lie in it three or four days ; take them out and put them in fresh- water for a day ; then boil them for a few minutes in vin- egar, with a seasoning of allspice
Cook this with the app: pantry check, scaling, and the assistant.