Artichoke Bottoms, to Bottle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
for boiling
Instructions (9)
  1. Choose bottles just large enough to take the bottoms easily.
  2. Trim the artichokes in the usual way, and boil them sharply till the leaves can be lifted out with ease (this will take only a few minutes).
  3. Scoop out the choke.
  4. Rinse the bottoms for a minute in cold water.
  5. Drain on a clean cloth.
  6. Have ready boiling salted water.
  7. Scald out the bottles to prevent their bursting.
  8. Pack in the bottoms one on the other.
  9. Fill up.
Original Text
Artichoke Bottoms, to Bottle.—Choose bottles just large enough to take the bottoms easily. Trim the artichokes in the usual way, and boil them sharply till the leaves can be lifted out with ease (this will take only a few minutes), then scoop out the choke, rinse the bottoms for a minute in cold water, and drain on a clean cloth. Have ready boiling salted water, scald out the bottles to prevent their bursting, pack in the bottoms one on the other, and fill up
Notes
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