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To Keep cucumbers


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To keep cucumbers. Take little cucumbers, & let them rest on a table to sweat three or four days, then take vinegar & make them boil, & skim, & let cool, then cast the cucumbers therein, and leave them so five days or three weeks, then cast the vinegar out, and take more vinegar boiled and skimmed, and let cool, then cast it on the cucumbers and put ground alum therein, and take the seed of fennel that is somewhat ripe, & cast into the cask that it will be well layered, & keep it so.

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