To Pickle Nasturtian Buds

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 031


Gather your little Knobs quickly after the Blossoms are off, put them in cold Water and Salt for three Days, shifting them once a Day; then make a Pickle, without boiling it, of some white Wine, white Wine Vinegar, Eschallot, Horse-Radish, Pepper, Salt, Cloves, Mace, and Nutmeg quartered; then put in your Seeds and stop them close. They are to be eaten as Capers.


Eingelegte Kapuzinerkresseknospen


Marlene Ernst

Marlene Ernst (Transkription): "To Pickle Nasturtian Buds", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 031,
online unter: (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.