‘Take Purslane, Stalks and all, boil them in fair Water, and lay them to dry upon a Linen Cloth. When they are thorough dry put them into Gally-pots and cover them with White-wine Vingar in which Salt has been dissolved.’ Pickled purslane is still made and sold in jars in France.
This old recipe is from Carter, 1736.
© 1986 All rights reserved. Published by Macmillan.