English Bamboo
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- About the middle of May, cut some large young shoots of elder;
- strip off the outward peel, and soak them all night in some strong salt and water.
- Dry them separately in a cloth, and have in readiness the following pickle.
- To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, all boiled together.
- Put the elder shoots into a stone jar, pour on the liquor boiling hot, stop it up close, and set it by the fire two hours, turning the jar often to keep it hot.
- If not green when cold, strain off the liquor, pour it on boiling again, and keep it hot as before.--Or if it be intended to make Indian pickle, the addition of these shoots will be found to be a great improvement.
- In this case it will only be necessary to pour boiling vinegar and mustard seed on them, and to keep them till the jar of pickles shall be ready to receive them.
- The cluster of elder flowers before it opens, makes a delicious pickle to eat with boiled mutton.
- It is prepared by only pouring vinegar over the flowers.