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Ferns and Grasses

From an old cookbook · modernised transcription
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Ferns and Grasses

Ingredients

Directions

  1. Boil 1 gallon of water and dissolve 1 pound of alum in it.

  2. Cool the solution and tie the grass in small bundles.

  3. Pour the alum solution into a glazed jar or basin.

  4. Suspend the bundles across the jar using sticks so they hang down and are immersed in the solution.

  5. Place the jar in a safe location undisturbed for a whole night.

  6. After 12 to 15 hours, check if crystals have formed; remove the grasses when sufficiently coated and hang them up to drain and dry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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