Buds of Hoppes
PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic
DESCRIPTION: A dish of cooked hops buds
Buds of Hoppes.
Seethe them with a little of the tender stalks in faire water, and put them in a dish over coales, with Butter, and so serve them to the Table.
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