Olives, mock

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

For the mock olives

small unripe green plums ↝ Plums, raw [Fruits and Fruit Juices]
vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
fennel seed ↝ Spices, fennel seed [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
powdered alum
boiling oil ↝ Oil, safflower [Fats and Oils]

For stuffing (optional)

fillets of anchovy or sardine ↝ Fish, anchovy [Fish]
good spiced vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (6)

Choose small unripe green plums and stone them with a column cutter.
Put them into a jar with vine leaves between them.
Dust with a little fennel seed, a good amount of salt, and a tiny pinch of powdered alum.
Pour over them sufficient boiling oil to cover them.
When cold, tie down.

Optional stuffing

If plums prepared thus are stuffed with fillets of anchovy or sardine, packed in jars, and covered with good spiced vinegar, they make a by no means to be despised version of olives farcies.

Original Text · last edited 4 days ago

Olives, mock.—Choose small unripe green plums, and stone them with a column cutter. Put them into a jar with vine leaves between them, dust with a little fennel seed, a good amount of salt, and a tiny pinch of powdered alum, pour over them sufficient boiling oil to cover them, and when cold tie down. If plums prepared thus are stuffed with fillets of anchovy or sardine, packed in jars, and covered with good spiced vinegar, they make a by no means to be despised version of olives farcies.

Notes

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