Pickled Capsicums
From Cassell's dictionary of cookery, 1892
Serves 8
Best gathered in September and October.
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 313. The excerpt below is the record exactly as published.
ckled.— Capsicums may be pickled either green or red. They are finest and ripest in September and October. CAP ( 106) CAR If they can be obtained from the garden it is best to gather the pods with the stalks before they are red. Put the capsicums into a jar. Boil sufficient vinegar to cover them, allowing a heaped tea-spoonful of salt, and half an oimce of powdered mace
Cook this with the app: pantry check, scaling, and the assistant.