Pickled Martinoes
From The encyclopaedia of practical cookery, 1892
Serves 6
Martinoes are ready for use after 4-5 weeks.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 472. The excerpt below is the record exactly as published.
Pickled Martinoes. — Martinoes should be gathered early in the morning, when they are sufficiently tender to push the For details respecting Culinary Processes , Utensils, Sauces, etc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 915 Martinoes — continued. head of a pin into them. Wash perfectly clean, and then let them lie in a brine of salt-and-water for three or four days. When taken out of this brine, put them into fresh water, and let them lie in it for twelve hours ; then boil them for a few minutes in vinegar, with a seasoning of allspice
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Cook this with the app: pantry check, scaling, and the assistant.