Samphire, Pickled
From Cassell's dictionary of cookery, 1892
Serves 4
Glasswort can be pickled similarly, but use strongly flavored vinegar.
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
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As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1704. The excerpt below is the record exactly as published.
Samphire, Pickled.— True samphire is now a rare plant. That which ordinarily passes for it is a glasswort common enough in salt marshes and on low muddy shores not often covered by the tide. This glasswort is not aromatic, but is full of soda ; and its English name is derived from its having at one time been employed in the manufacture of glass. In country places it is sometimes boiled and eaten as a vegetable, from faith in its healing virtues. To pickle samphire, divide it into sprigs, rinse these well, and let them drain in the sun until the leaves begin to droop. Put them into jars, and pour over them hot vinegar slightly salted. Spice must not be introduced
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