To Pickle Nasturtian Buds

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

Originalrezept:

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.

Übersetzung:

Eingelegte Kapuzinerkresseknospen

Kategorisierung:

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Hauptzutaten: , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Nasturtian Buds", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 031,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-pickle-nasturtian-buds (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.