Recipe Manuscript

To Pickle Bamboo

Name: To Pickle Bamboo
Prep time: PTPT15M
Cook time: PTPT10M
Yield: 8
Cuisine: European
Ingredients: 500 g young elder shoots (substitute: young asparagus or bamboo shoots if elder is unavailable); 1 L water; 50 g salt; 750 ml cider or white wine vinegar; 10 g pickling spice (such as: 5 g black peppercorns, 2 g mustard seeds, 1 g mace, 2 g dried ginger); 1–2 shallots, peeled

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Snack Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Pickle Bamboo

"Take ye thickest young shoots of Elder in ye spring pill them or throw them into salt or water, let them stand 24 hours, then have vinegar boyl'd with some spice, or when ye pickle is boyl'd or cold put ye bamboo into it, but let it be quite dry first, or in 2 or 3 days boyle ye pickle again or put ym in cold, then put a shalot in ye pickle"

Note on the Original Text

The recipe is written in the relaxed, almost conversational tone typical of manuscript cookery collections of the period. Spellings are phonetic ('boyl'd' for 'boiled', 'pill' for 'peel', 'ye' for 'the'), abbreviations ('ym' for 'them'), and there is scant punctuation. The instructions presuppose familiarity with basic kitchen processes—no measurements or cooking times—and offer flexibility: one can choose either cold or hot pickling liquids and may rebottle or reboil as desired. The recipe is a snapshot of its era: improvisational, reliant on seasonal produce, and trusting the cook’s intuition.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe emerges from early 18th-century Britain, around 1720, a time when exotic ingredients were often imitated with native produce. Elders, plentiful in hedgerows, had their young shoots peeled and treated as faux 'bamboo'—both a culinary novelty and a practical adaptation in a time before global trade made real bamboo available. Pickling was essential for food preservation before refrigeration, and vinegars were often spiced for flavor and antimicrobial properties. The recipe reflects a resourceful, playful approach to both scarcity and curiosity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would use a sharp paring knife for peeling the elder shoots, large ceramic or wooden bowls for soaking them in brine, and heavy-bottomed pans to boil the vinegar with spices. Glass or stoneware jars would be used for storing the pickle, sealed perhaps with cloth and wax or parchment, as modern screw-top lids were not yet common. Tongs or spoons would help transfer ingredients hygienically.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb young elder shoots (substitute: young asparagus or bamboo shoots if elder is unavailable)
4¼ cups water
1¾ oz salt
3¼ cups cider or white wine vinegar
2 tbsp pickling spice (such as: 2 tsp black peppercorns, ¾ tsp mustard seeds, ¼ tsp mace, ¾ tsp dried ginger)
1–2 shallots, peeled

Instructions

To replicate this early 18th-century 'bamboo' pickle today, begin by selecting the thickest young stems of cultivated elder (Sambucus nigra) in spring, as these were often referred to colloquially as 'English bamboo.' Peel off their tough outer skin and submerge the stems in a brine of water and salt for about 24 hours.
After draining and thoroughly drying them, you prepare a spiced vinegar by boiling vinegar with your choice of pickling spices—think black peppercorns, mustard seeds, and perhaps a touch of mace or ginger.
Once the vinegar has cooled (or still warm, per your preference), pour it over the elder shoots.
Ensure the shoots are completely dry before immersing them in the pickling liquid.
Let the mixture sit for a few days to develop flavor, then either reboil the vinegar for a more intense infusion or simply strain and pour it cold again over the shoots.
Finally, add a peeled shallot to the jar, seal, and leave to cure.
Refrigerate and consume within several weeks.

Estimated Calories

15 per serving

Cooking Estimates

You will need about 15 minutes to get everything ready and peel the shoots. The elder stems soak in brine for 24 hours, but that time is not active work. Heating the vinegar and spices adds another 10 minutes. This recipe makes enough pickled shoots for about 8 servings, with each serving containing roughly 15 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.