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Pickled Elder Shoots

"The largest and youngest shoots of elder, which put out in the middle of May, the middle stalks are most tender and biggest ... peel off the outward peel or skin" (Glasse 1747), pickled with spices as a substitute for bamboo shoots (Eaton 1822).

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

404. To pickle ELDER BUDS.
Take elder buds when they are the bigness of small walnuts, lie them in a strong salt and water for ten days, and then scald them in fresh salt and water, put in a lump of allum, let them stand in the corner end close cover'd up, and scalded once a day whilst green.
You may do radish cods or brown buds the same way.

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