sprucebranch at gmail.com
Mon Jul 16 03:17:33 PDT 2012
In a Pickled Salad, from The English Housewife, by Gervase Markham,
1615: Your preserved sallats are of two kinds, either pickled, as are
cucumbers, samphire, purslane, broom and such like, or preserved with
vinegar, as violets, primrose, cowslips, gillyflowers of all kinds,
broom flowers, and for the most part any wholesome flower whatsoever.
/ Now for pickling of sallats, the are only boiled, and then drained
from the water, spread opon a table, and a good store of salt thrown
over them, then when they are thorough cold, make a pickle with water,
salt and a little vinegar, and with the same pot them up in close
earthen pots and serve them forth as occasion shall serve.
Pickled, from Delights for Ladies, Sir Hugh Platt, 1609: To preserve
cowcumbers all the yeere: Take a gallon of faire water and a pottle of
verjuice, and a pint of bay salt, and a handful of greene fennel or
Dill; boile it a little, and when it is cold put it into a barrel, and
then put your cowcumbers into that pickle, and you shall keep all the
On Mon, Jul 16, 2012 at 3:02 AM, David Walddon <david at vastrepast.com> wrote:
> Which ones?
> On Jul 16, 2012, at 2:47 AM, Ian Kusz wrote:
> > got one that mentions barrels, one that mentions crocks....other than
> > that....
> > On Mon, Jul 16, 2012 at 2:43 AM, David Walddon <david at vastrepast.com>
Ian of Oertha
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