Pickled Elder Flowers
From The "Queen" cookery books: Pickles and Preserves, 1902
Excellent with cold meat, especially boiled mutton.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Gather the elder flowers before they are actually open, pack them into jars, and pour over them enough scalded white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.