Sucket of Mallow Stalks

Name: Sucket of Mallow Stalks
Ingredients: Take them in the spring, when they are very young and tender; prepare a high Syrup of pure Sugar

From The closet of Sir Kenelm Digby Knight opened, 1910

You can keep them in syrup or dry them for later use.

Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 148. The excerpt below is the record exactly as published.

SUCKET OF MALLOW STALKS To candy or preserve the tender stalks of Mallows, do thus ; Take them in the spring, when they are very young and tender ; and peel off the strings that are round about the outside,asyou do French- beans, and boil them, till they are very tender. In THE CLOSET OPEUjED 257 the mean time prepare a high Syrup of pure Sugar

Cook this with the app: pantry check, scaling, and the assistant.