To pickle Artichoke-Bottoms

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
sliced nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
distilled vinegar ↝ Vinegar, distilled [Spices and Herbs]

Instructions (7)

Boil artichokes till you can pull the leaves off.
Take off the chokes, and cut them from the stalk; take great care you don't let the knife touch the top.
Throw them into salt and water for an hour.
Take them out and lay them on a cloth to drain.
Put them into large wide-mouth'd glasses.
Put a little mace and sliced nutmeg between.
Fill them either with distilled vinegar, or

Original Text

To pickle Artichoke-Bottoms.
BOIL artichokes till you can pull the leaves off, then take off the chokes, and cut them from the stalk; take great care you don't let the knife touch the top, throw them into salt and water for an hour, then take them out and lay them on a cloth to drain, then put them into large wide-mouth'd glasses, put a little mace and sliced nutmeg between, fill them either with distilled vinegar, or

Notes

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