To pickele Harty Choakes [artichokes]
Item
-
Title
-
To pickele Harty Choakes [artichokes]
-
Date
-
en
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
-
Contributor
-
Caylor, Karmen
-
Le, Vincent
-
en
Grimm, Stephanie
-
en
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.
