Take the largest and youngest Shoots of Elder, which bud out the middle of May; the middle Stalks are the tenderest and biggest; the small are not worth doing; peel off the outward Peel or Skin, and lay them in strong Brine of Salt and Water for one Night, and then dry them in a Cloth, Piece by Piece. In the mean time make your Pickle of half white Wine and half Beer Vinegar. To each Quart of Pickle you must put an Ounce of white or red Pepper, an Ounce of Ginger sliced, a little Mace, and a few Corn of Jamaica Pepper. When the Spice has boiled in the Pickle, pour it hot upon the Shoots; stop them close immediately, and set the Jar two Hours before the Fire, turning it often. It is as good a Way to green this or any other Pickle as often boiling, though either Way is certain, if you keep it scalding hot. Always use Stone Jars for any Sort of Pickle, if they can be got; the first Charge is inconsiderable; and they do not only last longer than Earth, but keep the Pickle better, because Vinegar will penetrate through all earthen Vessels, and Glass will not bear the Fire. This is a very crisp, pretty tasted Pickle.
Übersetzung:Beize bzw. Pökellake (Eingelegte Hollersprösslinge)
Kategorisierung:Gemüse & Eier:
Marlene Ernst (Transkription): "An admirable Pickle in Imitation of Indian Bamboo, exactly as that is done", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 032,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=an-admirable-pickle-in-imitation-of-indian-bamboo-exactly-as-that-is-done (18.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.