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Victorian Cookery: Recipes and History

Victorian Cookery: Recipes and History
by Maggie Black
  With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
  More information and prices from: - British pounds - US dollars - Canadian dollars - Euros - Euros

Pickles - The Victorian Way

From 'The Dictionary of Daily Wants' - 1859

PICKLES, DIETETIC PROPERTIES of. - Although pickles are very agreeable to the palate, and impart a relish to food, especially cold meats, they are very indigestible, and should be carefully shunned by dyspeptic subjects. The greater part of pickles purchased in shops is especially deleterious, as it is customary to mix copper with the preparation, in order to give the vegetables a bright green appearance; and this addition amounts to poison.

PICKLES MIXED. - Prepare a variety of vegetables, as cauliflower, cucumber, French beans, gherkins, &c., by cutting them in pieces and letting them lie in salt and water for two or three days; then make the pickle in the following manner:

Boil the quantity of vinegar required with peppercorns, mustard-seed, a small quantity of mace, a few cayenne pods, a little ginger, and half a pound of flour and mustard mixed smoothly in a basin, to be put in while boiling; place these altogether in a large stone jar.


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