To pickele Harty Choakes [artichokes]

Title: To pickele Harty Choakes [artichokes]
Date: 1694/1795
Description: A method for pickling artichokes by parboiling in water and soaking in vinegar and salt
Transcript: Rx the freshest & Grenest be fore thay floore. parboyle them in a litele salt and water then dreane them from thence & make a fresh pickele of spring water and the Third part white wine vinegere a litele salt when its Colde put in your chokes to the pickele cover them cloase when the picke wastes add new of the same
Subject: See all items with this value artichokes; See all items with this value salt (seasonings); See all items with this value water; See all items with this value vinegar; See all items with this value boiling (cooking); See all items with this value pickling
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Salahuddin, Shafiya
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Item sets: Fairfax Cookbook; Food; Vegetable dishes; Preserving, Pickling, & Fermentation

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