Heart to Hearth Cookery

Capers were the second ingredient after sweet marjoram in the redware stew pot for the receipt (recipe) To harsh a Roast of Mutton.  Capers are the preserved flower buds of a prickly bush, capparis spinosa, that are native to the Mediterranean area and parts of Asia.  Nasturtium which became a staple in kitchen gardens in the Colonies provided buds and seeds which were pickled as “capers”.

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