To pickele Harty Choakes

Item

Title

To pickele Harty Choakes

Transcript

To pickele Harty Choakes

Rx the freshest & Grenest be bore thay floore. parboyle thm in a litele salt and water thn dreane thm 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 thm cloase when the picke wastes add new of the same

Subject

artichokes See all items with this value
salt (seasonings) See all items with this value
water See all items with this value
white wine vinegar See all items with this value

Contributor

Caylor, Karmen
Le, Vincent

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

Site pages

Food
Vegetable-based dishes
Preserving, Pickling, Fermenting