French Beans to Pickle-Boiled Enough
The French Beans are boiled in the Vinegar and Salt in a Brass Kettle with a pice of Allom and a little Fennel until they are boiled enough.
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Posted by: hearttohearthcookery | August 10, 2012
A Piece of Allom and a Little Fennel
Posted in culinary history, food, food history, Food preservation, French beans, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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