To pickle COCKLES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
cockles
pickle liquid
Instructions (11)
  1. Wash your cockles clean.
  2. Put them in a sauce-pan.
  3. Cover them close.
  4. Set them over the fire.
  5. Shake them till they open.
  6. Pick them out of the shells.
  7. Let the liquor settle till it be clear.
  8. Add the same quantity of wine vinegar, and a little salt, a blade or two of mace.
  9. Boil them together.
  10. Pour the boiling liquid on your cockles.
  11. Keep them in bottles for use.
Original Text
To pickle COCKLES. WASH your cockles clean, put them in a sauce-pan, cover them close, set them over the fire, shake them till they open, then pick them out of the shells, let the liquor settle till it be clear, then put in the same quantity of wine vinegar, and a little salt, a blade or two of mace, boil them together, and pour it on your cockles, and keep them in bottles for use.—You must pickle muscles the same way.
Notes
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