Pickled Elder Shoots
From The "Queen" cookery books: Pickles and Preserves, 1902
Can be used in 'India pickle'.
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 49. The excerpt below is the record exactly as published.
strong brine for nine days, stirring them daily. Then drain off the water, put the buds in a pai well covered with vine leaves, and pour on to them the water drained from them. Set them over a slow fire till they are quite green, then strain them M 9 100 PICKLES AND PRESERVES. oft' into jars and pour on to them good malt vinegar boiled for two or three minutes with a little mace, some shallots, and a little sliced ginger. Cover well with this vinegar, then tie down closely and store. Elder Flowers, to pickle. — Gather the elder flowers before they are actually open, pack them into jars, and pour over them enough scalded white wine vinegar to cover them, then cork down. This is an old-fashioned but most excellent accompani- ment to cold meat, especially boiled mutton. Elder Shoots, to pickle (also called English Bamboo). — Cut the young shoots of the elder
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