Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Pickled Asparagus

Asparagus in white-wine vinegar and salt (Evelyn 1699).

Original Receipt in 'Acetaria: A Discourse of Sallets' by John Evelyn (Evelyn 1699)

8. Asparagus. Break off the hard Ends, and put them in White-Wine Vinegar and salt, well covered with it; and so let them remain for six Weeks: Then taking them out, boil the Liquor or Pickle, and scum it carefully. If need be, renew the Vinegar and salt; and when 'tis cold, pot them up again. Thus may one keep them the whole Year.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018