Mussels, Pickled
From English and French cookery, 1890
The mussels should be quite fresh.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 36. The excerpt below is the record exactly as published.
Mussels, Pickled, — Shell and remove the beards with care, put them in their own liquor, with whole pepper, ginger, mace, white pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.