Recipe Manuscript

To Make Pickell For Anchovs

Name: To Make Pickell For Anchovs
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 10
Cuisine: European
Ingredients: 250 grams coarse sea salt (as substitute for bay salt); 1 liter fresh water (spring water or filtered water); 1 hen's egg (for brine testing, not consumed); 50 grams anchovies (salted or fresh, for boiling in brine)

1656

From the treasured pages of Medicinal and cookery recipes by Katherine Brown

Written by Katherine Brown

Renaissance (1400 - 1700)European Beginner Other

Original Recipe • 1656

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Pickell For Anchovs

"Bay Salt & spring Water & other salt as strong as nil Bear an Egg: Boil it well with Some anchoues in it"

Note on the Original Text

Historical recipes from this era were written as brief instructions, assuming the reader understood basic kitchen procedures. Spelling was fluid ('pickell,' 'anchovs'), and measurements were vague or omitted, relying on physical tests (floating an egg) rather than weights or volumes. The language is direct, and the process is implied—ingredients, a method, and a practical test for readiness, all in a condensed format.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes by Katherine Brown - Click to view recipe in book

Title

Medicinal and cookery recipes by Katherine Brown (1656)

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

Writer

Katherine Brown

Era

1656

Publisher

Unknown

Background

A charming 17th-century collection of culinary secrets and recipes, Katherine Brown’s handwritten compendium invites readers to savor the flavors and methods of England’s past, where each page serves up a delicious taste of history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from mid-17th century England, specifically the household manuscript collection compiled by Katherine Brown around 1650–1662. During this period, the art of pickling and preserving foods was essential for year-round provisions, especially for fish like anchovies, which were highly prized and often imported from the Mediterranean. Bay salt, a coarse salt evaporated in bays, was commonly used for preservation. The recipe reflects both domestic ingenuity and the cosmopolitan reach of English kitchens at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The preparation would have required a large earthenware or metal pot for boiling, a wooden spoon for stirring, and standard kitchen knives. A ceramic or glass jar for storing the finished pickle, and perhaps a weight or plate to keep the anchovies submerged. Eggs were used as a practical 'salinity tester'—if the brine can float an egg, it is salty enough for effective preservation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 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

9 ounces coarse sea salt (as substitute for bay salt)
4 1/4 cups fresh water (spring water or filtered water)
1 hen's egg (for brine testing, not consumed)
1 3/4 ounces anchovies (salted or fresh, for boiling in brine)

Instructions

To make a brine for anchovies, combine bay salt (or coarse sea salt) and fresh water.
The instructions advise mixing enough salt with spring water to create a strong brine—so strong that a fresh egg floats on the surface.
Once the brine is ready, bring it to a gentle boil and add a few anchovies.
Let this mixture simmer briefly to both flavor the brine and ensure it is well-infused.
Strain and cool before using it to preserve or flavor anchovies, or as a table condiment.

Cooking Estimates

Preparing the ingredients and workspace takes about 5 minutes. Bringing the brine to a boil and simmering the anchovies takes about 10 minutes. The brine is not meant to be eaten, so calories per serving are close to zero.

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.