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Anne Bayne booke [of recipes] circa 1700
Page 167
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(167) To pickle Elder buds broome buds & Ash chats. Take the elder buds when they are young. & pick out all the yellow ones & put the into salt & water. heat them every day till they be greene & cover them close & when they are greene put them into boiled vinegar & keepe them close for your use. To pickle Cabiges rid & weite & Colly flowers Cut your Cabiges as thin as possibly you can. leave out all the thick stalks & make a pickle of vinegar & salt pepper & ginger boile it. & when it is cold power it upon your Cabiges & keepe them close covered. Colli flowers is done the same way onely you must boile them in milk & water before you put them into your pickle.
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(167) To pickle Elder buds broome buds & Ash chats. Take the elder buds when they are young. & pick out all the yellow ones & put the into salt & water. heat them every day till they be greene & cover them close & when they are greene put them into boiled vinegar & keepe them close for your use. To pickle Cabiges rid & weite & Colly flowers Cut your Cabiges as thin as possibly you can. leave out all the thick stalks & make a pickle of vinegar & salt pepper & ginger boile it. & when it is cold power it upon your Cabiges & keepe them close covered. Colli flowers is done the same way onely you must boile them in milk & water before you put them into your pickle.
Szathmary Culinary Manuscripts and Cookbooks
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