Plum Buds, to Pickle
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost uncertain.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1243. The excerpt below is the record exactly as published.
Plum Buds, to Pickle.— Throw the buds into plenty of hot salt and water, and let them simmer gently until they are soft. Strain the liquid from them, and let them get quite cold. Boil as much white-wine vinegar as wiU cover them, and flavour according to taste with mace and white pepper
Cook this with the app: pantry check, scaling, and the assistant.