English Bamboo, to Pickle
A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
A historical recipe
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). 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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
Method
- Cut the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) peel off the outward peel, or skin, and lay them in salt and water, very strong, one night.
- Dry them piece by piece in a cloth.
- Have in readiness a pickle thus made and boiled.
- To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the alder shoots, in a stonejar: stop close, and set by the fire two hours, turning the jar often, to keep scalding hot.
- If not green when cold, strain, off the liquor, and pour boiling hot again;
- keeping it hot as before.
- Or, if you intend to make Indian pickle, the above shoots are a great improvement to it: in which case you need only pour boiling vinegar and mustardseed on them;
- and keep them till your jar of pickles shall be ready to receive them.