Pickled Martinoes
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 149. The excerpt below is the record exactly as published.
PICKLED MARTINOES. Choose the vegetable tender enough to admit the head of a pin without much pressure ; wash the pods in cold water, and then let them stand for a week in a brine salt enough to float an egg ; at the end of a week, boil together vinegar enough to cover the pickles, allowing half a cupful of mixed whole spices
Cook this with the app: pantry check, scaling, and the assistant.