A Boke of Gode Cookery Presents

To keepe Broome Capers

PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic

DESCRIPTION: How to preserve broom plant buds

To keepe Broome Capers.

Boyle the greatest and hardest buds of the Broome in Wine Vinegar and Bay-salt, scum it cleane: when it is cold you may put in raw ones also, each by themselves: put in a peele of Lead on the raw ones, for all that swim will be black, and the other that are pressed downe, as greene as any Leeke. The boyled ones will change colour.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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