Parsley pickled Green

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
brine
pickling liquid
main ingredient
rinsing
Instructions (14)
  1. Make a strong salt and water that will bear an egg.
  2. Throw into it a large quantity of curled parsley.
  3. Let it stand a week.
  4. Take it out to drain.
  5. Make a fresh salt and water as before.
  6. Let it stand another week.
  7. Drain it well.
  8. Put it into spring water.
  9. Change the spring water three days successively.
  10. Scald it in hard water till it becomes green.
  11. Take it out, and drain it quite dry.
  12. Boil a quart of distilled vinegar a few minutes, with two or three blades of mace, a nutmeg sliced, and a shallot or two.
  13. When the vinegar mixture is quite cold, pour it on your parsley, with two or three slices of horse-radish.
  14. Keep it for use.
Original Text
Parsley pickled Green. MAKE a strong salt and water that will bear an egg, and throw into it a large quantity of curled parsley. Let it stand a week, then take it out to drain, make a fresh salt and water as before, and let it stand another week. Then drain it well, put it into spring water, and change it three days successively. Then scald it in hard water till it becomes green, take it out, and drain it quite dry. Boil a quart of distilled vinegar a few minutes, with two or three blades of mace, a nutmeg sliced, and a shallot or two. When it is quite cold, pour it on your parsley, with two or three slices of horse-radish, and keep it for use.
Notes
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