Pickled Eschalots
From Modern cookery, in all its branches, 1884
Serves 8
Pickle soon after harvesting for best results.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 468. The excerpt below is the record exactly as published.
PICKLED ESCHALOTS. ( Author's Receipt.') For a quart of ready-peeled eschalots, add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper
Cook this with the app: pantry check, scaling, and the assistant.