Purslaine stalkes PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic DESCRIPTION: A recipe for stalks of purslane
Purslaine stalkes. Gather them at the full growth, but not too old: parboyle them, and keepe them in White-wine Vinegar and Sugar. |
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A Boke of Gode Cookery17th
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James
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