Samphire

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 (7)
Instructions (14)
  1. Put the green samphire into a clean pan.
  2. Throw over it two or three handsful of salt.
  3. Cover it with spring-water.
  4. Let it stand for twenty-four hours.
  5. Put it into a clean saucepan.
  6. Throw in a handful of salt.
  7. Cover it with good vinegar.
  8. Cover the pan close.
  9. Let it cook over a slow fire until it is just green and crisp.
  10. Take it off at that moment; for, should it remain till it is soft, it will be totally spoiled.
  11. Put it into your pickling-pot and cover it close.
  12. When it is quite cold, tie it down with a bladder and leather, and let it by for use.
  13. To preserve samphire all the year, keep it in very strong brine of salt and water.
  14. Just before you want to use it, put it for a few minutes into some of the best vinegar.
Original Text
Samphire. TAKE what quantity of green ſamphire you think proper, put it into a clean pan, throw over it two or three handsful of ſalt, and cover it with ſpring-water. When it has ſlain twenty-four hours, put it into a clean ſaucepan, throw in a handful of ſalt, and cover it with good vinegar. Cover the pan cloſe, let it over a ſlow fire, let it ſtand till it is juſt green and criſp, and then take it off at that mo- ment; for, ſhould it remain till it is ſoft, it will be totally ſpoiled. Put it into your pickling-pot, and cover it cloſe. When it is quite cold, tie it down with a bladder and leather, and let it by for uſe.—Samphire may be preſerved all the year, by keeping it in very ſtrong brine of ſalt and water, and, juſt before you want to uſe it, put it for a few minutes into ſome of the beſt vinegar.
Notes
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