_Thus may you-pickle any other_ Buds. _Or as follows:_
11. _Of_ Elder. _Take the largest_ Buds, _and boil them in a Skillet
with Salt and Water, sufficient only to scald them; and so (being taken
off the Fire) let them remain covered till Green; and then pot them with
Vinegar and Salt, which has had one Boil up to cleanse it_.
12. Collyflowers. _Boil them till they fall in Pieces: Then with some of
the Stalk, and worst of the Flower, boil it in a part of the Liquor till
pretty strong: Then being taken off, strain it; and when settled, clear
it from the Bottom. Then with_ Dill, _Gross Pepper, a pretty Quantity of
Salt, when cold, add as much Vinegar as will make it sharp, and pour all
upon the_ Collyflower; _and so as to keep them from touching one
another; which is prevented by putting Paper close to them_.
Cornelians _are pickled like_ Olives.
13. Cowslips. _Pick very clean; to each Pound of Flowers allow about one
Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a
Syrup, and cover it scalding-hot. Thus you may pickle_ Clove-gillyflowers,
Elder, _and other Flowers, which being eaten alone, make a very agreeable
Salletine_.
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