Recipe Manuscript

To Pickle Sampier Green

Name: To Pickle Sampier Green
Prep time: PTPT15M
Cook time: PTPT2M
Yield: 2
Cuisine: European
Ingredients: 200 grams fresh samphire (Salicornia europaea), or substitute with fresh green beans if unavailable; 50 grams sea salt; 500 milliliters cold water; 150 milliliters white wine vinegar (or apple cider vinegar as substitute); Additional water and salt for blanching (1 liter water + 60 grams salt)

1673

From the treasured pages of The whole body of cookery dissected

Unknown Author

Renaissance (1400 - 1700)European Beginner Snack Other

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Pickle Sampier Green

"Take your Sampier fresh from the Rock, and pickle it in Water and salt; when you have occasion to use thereof, take what quantity you please, and throw it into boyling Water; although before it had lost its colour, six or seven walms will make it green; drain it, cool it, and put it into a pickle of Vinegar for your present use; otherwise you may first boyl it in good store of VVater and Salt, and keep it in the same Liquor; but the first way is the best."

Note on the Original Text

The recipe is written in the plain, direct vernacular of a mid-17th century English kitchen. Spelling is not standardized—'boyl' for 'boil', 'VVater' using the old-fashioned double-v for W, and 'walms' meaning 'bubbles' or boils. Recipes then gave instructions assuming a cook's familiarity with techniques—there are no precise times or temperatures. Expect an emphasis on method and sequence, rather than exact measurement, reflecting the hands-on, experienced-based tradition of the era.

Modern Kitchen Interpretation

Recipe's Origin

The whole body of cookery dissected - Click to view recipe in book

Title

The whole body of cookery dissected (1673)

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

Writer

Unknown

Era

1673

Publisher

Unknown

Background

A sumptuous exploration of 17th-century English cookery, 'The whole body of cookery dissected' serves up an array of recipes and kitchen wisdom, offering a flavorful journey through the dining tables of Restoration England.

Kindly made available by

Texas Woman's University

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 1673, a time when England's coastal foragers considered samphire a prized delicacy. Samphire, sometimes called 'sampier' or 'sea asparagus', grows on salt marshes and rocky shorelines. The preservation of green vegetables was essential before modern refrigeration, and pickling extended their enjoyment throughout the year. This method captures the vibrant essence of early modern British pickling, reflecting both the practical need for preservation and a fondness for sharp, bright flavors at table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, cooks would have used sturdy earthenware bowls or wooden tubs for soaking and pickling. Brining would be done in ceramic or wooden vessels. Blanching took place in cast iron or copper pots over an open hearth or range fire. The drained samphire was cooled in coarse sieves or by spreading it on cloths. Final pickling involved glass bottles or stoneware jars sealed with parchment or waxed leather.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

2 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

7 ounces fresh samphire (Salicornia europaea), or substitute with fresh green beans if unavailable
1 3/4 ounces sea salt
2 cups cold water
2/3 cup white wine vinegar (or apple cider vinegar as substitute)
Additional water and salt for blanching (1 quart water + 2 1/8 ounces salt)

Instructions

Harvest fresh Samphire (Salicornia europaea) if available, or purchase it from a specialty grocer.
Rinse it thoroughly to remove any sand or grit.
Prepare a brine by dissolving 1 3/4 ounces of salt in 2 cups of cold water.
Submerge the samphire in the brine and let it soak for at least 12 hours in the refrigerator.
When ready to use, remove the desired quantity, and blanch it by plunging into vigorously boiling water for 1–2 minutes, ensuring the vibrant green color is revived.
Drain and immediately cool the samphire under cold running water or in an ice bath.
For serving, marinate the cooled samphire in enough white wine vinegar (approximately 2/3 cup per 3 1/2 ounces samphire) for at least 1 hour.
Alternatively, samphire can be simmered in a larger volume of water with salt (1 quart water + 2 1/8 ounces salt), then stored in its cooking liquid, though the first method is more flavorful and keeps the samphire crisper.

Estimated Calories

15 per serving

Cooking Estimates

First, you soak the samphire in brine overnight (about 12 hours), which prepares it and seasons it. When you're ready to eat it, you just need to blanch it for 1–2 minutes and then marinate it for 1 hour in vinegar before serving. The cook time is short because the soaking and marinating are not active steps. This recipe makes about 2 servings, and each serving is very low in 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.