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

Pickled Purslane

Stalks of Golden Purslane, parboiled and preserved in vinegar with sugar (Murrell 1638, WM 1658, Evelyn 1699)

Original Receipt in WM 1658;

To Pickle Purslaine.
Take Purslaine, stalks and all, boyl them tender in faire Water, then lay them drying upon linning Cloaths, then being dryed, put them into the Galley-pots and cover them with wine Vinegar mixt with Salt, and not make the Pickle so strong as for Cucumbers.

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