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To Crystallize Grasses

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Crystallize Grasses

Ingredients

Directions

  1. Finely pound the alum and dissolve it in the clear water without boiling.

  2. Suspend the grasses in a deep jar or pitcher using a string from a stick laid across the top.

  3. When the solution is warm, pour it over the grasses, cover, and let it stand for 24 hours.

  4. Carefully remove the grasses and let them hang until completely 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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