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Pickled Curranberries
Preserves
Historic

Red currants in brine and vinegar, as a garnish (Moxon 1764)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

358. To pickle CURRANBERRIES.
Take currans either red or white before they are thoroughly ripe; you must not take them from the stalk, make a pickle of salt and water and a little vinegar, so keep them for use.
They are proper for garnish.




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