Periwinkles, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four persons.
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 1149. The excerpt below is the record exactly as published.
Periwinkles, Boiled. — Wash the peri- winkles in sevei-al waters, and then let them soak in plenty of fresh water for half an hour ; when that is done, wash them again. These precau- tions will be found necessary to cleanse the fish from the mud and sand which adhere to them. Before boiling, shake them up to make them withdraw into their shells. Put them into a saucepan, and cover with boiling sea-water
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