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.